Description
This Greek Orzo Salad is a refreshing and flavorful dish perfect for a light lunch or as a side dish at a summer gathering. The combination of orzo pasta, fresh vegetables, tangy feta cheese, and a zesty dressing creates a Mediterranean-inspired salad that is sure to impress.
Ingredients
Scale
Salad:
- 8 oz orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Orzo: Cook orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking; transfer to a large bowl.
- Prepare Salad: Add tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley to the orzo in the bowl.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Toss Salad: Pour dressing over the salad and toss until everything is evenly coated.
- Chill: Chill the salad for at least 30 minutes before serving to let flavors meld.
Notes
- For added protein, stir in grilled chicken or chickpeas.
- This salad can be made ahead and stored covered in the refrigerator for up to 3 days. Toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
