Description
This Greek Orzo Salad recipe is a delightful Mediterranean-inspired dish filled with orzo pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty herb-infused dressing. It’s perfect for a light lunch or as a refreshing side dish for any meal.
Ingredients
Scale
Orzo Salad:
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package directions until al dente. Rinse under cold water and drain.
- Make Dressing: Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix orzo, tomatoes, cucumber, onion, olives, feta, parsley, and dill.
- Add Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Chill for at least 30 minutes. Serve cold or at room temperature.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg