Greek Orzo Salad is a vibrant and refreshing dish that takes your taste buds on a joyful journey to the Mediterranean. Filled with colorful vegetables and tasty ingredients, this salad is perfect for any occasion, whether it’s a summer picnic, a potluck, or a quick and healthy dinner.
Why Make This Recipe
You should make Greek Orzo Salad because it is not only delicious but also very easy to prepare. It is packed with fresh vegetables, making it a nutritious choice. This salad is great for meal prep, as you can make it ahead of time and enjoy it throughout the week. Plus, it’s a crowd-pleaser—everyone loves the combination of flavors!
How to Make Greek Orzo Salad
Making Greek Orzo Salad is simple and quick. Just follow these easy steps, and you’ll have a delightful dish ready to serve.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, feta cheese, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Add the cooled orzo to the vegetable mixture, pour the dressing over, and toss to combine.
- Serve chilled or at room temperature.
How to Serve Greek Orzo Salad
You can serve Greek Orzo Salad on its own as a light meal, or as a side dish to grilled chicken, fish, or lamb. It also works wonderfully as a refreshing addition to a buffet spread. Enjoy it with some crusty bread for a more complete meal.
How to Store Greek Orzo Salad
To store Greek Orzo Salad, place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to give it a good toss before serving again, as the dressing may settle at the bottom.
Tips to Make Greek Orzo Salad
- Cook the orzo pasta al dente so it doesn’t become mushy when tossed with the vegetables.
- Feel free to add more of your favorite ingredients, such as avocado or artichokes, to make the salad more personal.
- If you want to make it a complete meal, you could add grilled chicken or chickpeas for added protein.
Variation
You can create variations of Greek Orzo Salad by switching up the vegetables or using different types of cheese, like goat cheese. For a bit of spice, consider adding sliced jalapeños or a sprinkle of red pepper flakes.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any small pasta shape, such as quinoa pasta, farro, or even whole wheat pasta.
Q: Is this salad good for meal prep?
A: Absolutely! This salad keeps well in the fridge for several days, making it perfect for meal prep.
Q: Can I make this salad vegan?
A: Yes, by omitting the feta cheese or substituting it with a vegan cheese alternative, you can easily make this salad vegan-friendly.
Greek Orzo Salad
Ingredients
Pasta
- 1 cup orzo pasta Cook until al dente
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, feta cheese, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Add the cooled orzo to the vegetable mixture, pour the dressing over, and toss to combine.
Serving
- Serve chilled or at room temperature.