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
- Cook the Orzo: Cook the orzo according to package directions until al dente. Drain and rinse with cold water.
- Prepare the Salad: In a large bowl, combine the orzo, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
- 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