Greek Orzo Pasta Salad
User Reviews
4.5
Greek Orzo Pasta Salad
Description
This salad uses orzo pasta cooked al dente and then cooled before mixing with fresh, crisp vegetables including diced cucumber and halved cherry tomatoes, along with red onion and sliced kalamata olives providing briny contrast. Crumbled feta cheese adds a creamy and tangy texture characteristic of Greek cuisine.
The dressing blends olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper, giving a balanced acidity and herbaceous flavor that melds ingredients together. After mixing, the salad is chilled for at least an hour, allowing flavors to develop and meld while keeping the dish cool and fresh.
It is typically served cold as a side salad or light lunch, complementing grilled meats and other Mediterranean dishes. Variations are possible by substituting with goat cheese or adding pepperoncini peppers for heat.
Ensuring the pasta is cooled properly before adding other ingredients prevents sogginess. The salad can be stored refrigerated and tastes better with resting time for flavor melding. A drizzle of olive oil can be added when serving leftovers to refresh the dish.
Ingredients
- 8 ounces orzo pasta
- 1 cup cherry tomato sliced in half
- 1 cup English cucumber (diced)
- 1/2 cup red onion (thinly sliced)
- 1/3 cup kalamata olives (sliced in half)
- 1/4 cup feta cheese
- 1/4 cup parsley (chopped)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon (for juice)
- 1 1/2 teaspoons oregano dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
Instructions
- In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
- In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined.
- Place in refrigerator for at least an hour before serving to marinate.
Notes
- Add pepperoncini peppers to introduce spiciness if desired.
- Substitute feta cheese with crumbled goat cheese when feta is unavailable.
- Any pasta shape may be used but orzo provides a Mediterranean feel.
- Cool pasta thoroughly before mixing with vinaigrette to maintain texture.
- Refrigerate for at least one hour to allow flavors to meld and chill the salad.
- Store the salad in the refrigerator and drizzle olive oil when serving leftovers to enhance moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 391mg | 16% |
| Potassium | 242mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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