Ingredients
– Red wine vinegar for dressing
– Lemon juice for dressing
– Olive oil for dressing
– Garlic powder for dressing
– Oregano for dressing
– Salt for dressing
– 16 oz orzo pasta (wheat or gluten-free)
– 1/2 cup halved pitted kalamata olives plus 2 tablespoons brine
– 1/3 cup diced red onion
– 3 cups diced English cucumber
– 1 pint halved grape or cherry tomatoes
– 1 diced orange bell pepper
– 1/2 cup cubed feta cheese
– Fresh oregano optional garnish
Instructions
1-Bring a large pot of salted water to a boil, add 16 oz of orzo pasta, and cook until soft, about one minute longer than al dente.
2-Drain and rinse the orzo under cold water, then drain again.
3-In a large bowl, whisk together the dressing ingredients: red wine vinegar, lemon juice, olive oil, garlic powder, oregano, and salt.
4-Add the 1/2 cup halved pitted kalamata olives, 2 tablespoons olive brine, and 1/3 cup diced red onion to the dressing and mix.
5-Stir in the cooled orzo pasta along with 3 cups diced English cucumber, 1 pint halved grape or cherry tomatoes, and 1 diced orange bell pepper; toss well and season with salt if needed.
6-Just before serving, add 1/2 cup cubed feta cheese and garnish with fresh oregano if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ฒ Cook orzo until soft rather than al dente for the best texture in the salad.
๐ฅ Rinse orzo with cold water after cooking to cool it and stop cooking.
๐ฟ Use fresh herbs like dill, parsley, or basil as a variation or add chickpeas or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 3/4 cup
- Calories: 173
- Sugar: 2 grams
- Sodium: 112 mg
- Fat: 6 grams
- Saturated Fat: 1 gram
- Carbohydrates: 24 grams
- Fiber: 1.5 grams
- Protein: 5 grams
- Cholesterol: 4 mg
