Quick and easy to make Greek Orzo Salad is loaded with fresh, crunchy veggies and all of your favorite Mediterranean flavors. This healthy pasta salad recipe is perfect for picnics, potlucks, and barbeques or as an easy, flavorful side dish for dinner.
½red onionchopped, soaked in water for 10 minutes, then drained
1large bell pepperchopped (red, green, or half of each)
½cupchopped fresh parsley and mint *see note
1cupKalamata oliveschopped (about 4.7oz)
4ozfeta cheesecrumbled
For the lemon vinaigrette:
2tablespoonslemon juice
2tablespoonsred wine vinegar
½cupextra virgin olive oil
½teaspoondried oregano
Salt to taste
Optional: 1-2 cloves garlicfinely minced
Instructions
Cook and drain the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente. Drain and rinse under cold water until cooled. Drain again and put into a large mixing bowl.
Make the vinaigrette dressing: Combine the dressing ingredients in a jar and shake to combine.
Mix all the ingredients: Toss the orzo, the veggies and herbs, the dressing, and the crumbled feta and olives together.
Chill: Refrigerate for an hour or two to chill the salad and infuse the flavors or serve right away.
Notes
I’ve used fresh parsley and mint. Use any combination of your favorite fresh herbs such as basil or dill.
Nutrition
Calories: 333kcal
Keyword Greek, orzo, orzo salad, pasta, pasta salad, salad, side dish