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–+ servings

Greek Orzo Salad

A refreshing and vibrant salad made with orzo pasta, fresh vegetables, and a tangy dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Topping
  • 1/2 cup feta cheese crumbled
  • 1/4 cup kalamata olives pitted and halved
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Orzo
  1. Bring a pot of salted water to a boil.
  2. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
  3. Drain the orzo and rinse under cold water to cool.
Combine Vegetables
  1. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper.
Mix Salad
  1. Add the cooled orzo to the bowl of vegetables.
  2. Pour the dressing over the salad and toss until well combined.
Add Toppings
  1. Gently fold in the crumbled feta cheese and halved kalamata olives.
  2. Sprinkle with chopped fresh parsley before serving.
Serve
  1. Chill the salad for 30 minutes in the refrigerator for best flavor.
  2. Serve chilled or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 6g

Notes

Feel free to customize the salad by adding other vegetables like bell peppers or using whole grain orzo for a healthier option.

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