Description
Greek Orzo Salad is a light, fresh pasta salad made with orzo, crunchy cucumbers, juicy tomatoes, kalamata olives, and tangy feta in a zesty lemon vinaigrette. Perfect for summer BBQs or as a make-ahead lunch.
Ingredients
• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 16 oz orzo pasta (wheat or gluten-free)
• 1/2 cup halved pitted kalamata olives + 2 tbsp brine
• 1/3 cup red onion, diced small
• 3 cups diced English cucumber (from 1 large cucumber)
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, diced
• 1/2 cup feta cheese, cubed
• Fresh oregano (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook orzo according to package directions for al dente, adding 1 extra minute.
2. Drain and rinse orzo under cold water. Set aside.
3. In a large bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic powder, oregano, and kosher salt.
4. Add red onion, olives, and olive brine to the bowl and mix to combine.
5. Stir in cooked orzo, followed by cucumber, tomatoes, and bell pepper. Toss well.
6. Taste and adjust seasoning as needed.
7. Gently fold in feta cubes just before serving.
8. Garnish with fresh oregano if desired.
Notes
– Use gluten-free orzo to make it gluten-free.
– Feta cubes hold shape better than crumbled feta in this recipe.
– Reserve feta and herbs if making ahead to add freshness just before serving.
– Chill the salad for at least 30 minutes for best flavor.
– Pairs well with grilled meats, seafood, or veggie skewers.
- Prep Time: 15
- Cook Time: 15
- Method: Boil & Toss
- Cuisine: Greek