Greek Orzo Salad Recipe
Calories per Serving: 350 kcal
Cooking Time: 20 minutes
Servings: 4
Ingredients
Orzo pasta: 1 cup (uncooked)
Cucumber: 1 medium, diced
Cherry tomatoes: 1 cup, halved
Feta cheese: ½ cup, crumbled
Kalamata olives: ½ cup, sliced
Fresh parsley: 2 tablespoons, chopped (optional)
For Lemon Vinaigrette
Olive oil: 3 tablespoons
Lemon juice: 2 tablespoons
Red wine vinegar: 1 tablespoon
Garlic: 1 clove, minced
Dried oregano: 1 teaspoon
Salt and pepper: To taste
Instructions
Cook the Orzo:
Boil orzo pasta in salted water according to package instructions (about 8-10 minutes).
Drain, rinse with cold water, and set aside to cool.
Prepare the Vegetables:
Dice the cucumber, halve the cherry tomatoes, and slice the olives.
Make the Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine the cooked orzo, cucumber, cherry tomatoes, olives, and feta cheese.
Pour the lemon vinaigrette over the salad and toss gently to combine.
Serve:
Garnish with chopped parsley (if using) and serve immediately or refrigerate for up to 2 hours for a chilled option.
Tips
– Add grilled chicken or shrimp for extra protein.
– Store leftovers in an airtight container for up to 2 days in the refrigerator.