Description
Greek Orzo Salad is a fresh Mediterranean pasta salad made with tender orzo, crisp cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, and a tangy olive oil and vinegar dressing. It is light, refreshing, and perfect for meal prep, picnics, or as a side dish.
Ingredients
- 1 cup orzo pasta
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup finely chopped red onion
Instructions
- Cook orzo in boiling water until tender, then drain and cool completely.
- Whisk olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooled orzo, tomatoes, cucumber, olives, red onion, parsley, and dill.
- Pour dressing over the salad and toss gently to coat.
- Add feta cheese and mix lightly.
- Chill for at least 30 minutes before serving.
Notes
- Rinse orzo under cold water to stop cooking and prevent sticking.
- Chilling enhances flavor as ingredients marinate together.
- Add extra olive oil or vinegar if salad dries out after refrigeration.
- Best served cold or slightly chilled.
- Protein additions like chicken or chickpeas make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
