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Greek Orzo Salad 99.png

Greek Orzo Salad

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5 from 1 review

๐Ÿ‡ฌ๐Ÿ‡ท Refresh your summer meals with this light Greek Orzo Salad, featuring crisp vegetables and tangy feta.
๐Ÿ… This dish is quick to prepare and pairs wonderfully with grilled foods, making it perfect for warm-weather gatherings.

  • Total Time: 30 minutes
  • Yield: About 16 servings

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:

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Notes

๐Ÿฒ Cook orzo until soft rather than al dente for the best texture in the salad.
๐Ÿฅ’ Rinse orzo with cold water after cooking to cool it and stop cooking.
๐ŸŒฟ Use fresh herbs like dill, parsley, or basil as a variation or add chickpeas or shrimp for extra protein.

  • Author: Brandi Oshea
  • 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