Greek Orzo Salad
A vibrant and refreshing dish filled with colorful vegetables and tasty ingredients, perfect for any occasion.
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.
Notes
To store, place in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Give it a good toss before serving again.