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Greek Orzo Salad Recipe

Greek Orzo Salad Recipe


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4.6 from 10 reviews

  • Author: Emma
  • Total Time: 25 minutes (plus chilling time)
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Greek Orzo Salad is a refreshing and flavorful dish perfect for summer days or as a side at any gathering. With a mix of orzo pasta, fresh vegetables, salty olives, and tangy feta cheese all tossed in a zesty dressing, it’s a true Mediterranean delight.


Ingredients

Scale

Main Salad:

  • 1 1/2 cups dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, sliced
  • 1/3 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse with cold water.
  2. Prepare the Salad: In a large bowl, combine the orzo, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill.
  3. Make the Dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
  4. Toss and Chill: Pour the dressing over the salad, toss gently to coat, and chill for at least 30 minutes.

Notes

  • You can add grilled chicken or chickpeas for extra protein.
  • This salad can be stored in the fridge for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook (after boiling pasta)
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 270
  • Sugar: 3 g
  • Sodium: 340 mg
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 15 mg