Greek Orzo Salad
User Reviews
5.0
63 reviews
Excellent
Greek Orzo Salad
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this delicious pasta salad is made with tender orzo, bright tomatoes, crisp cucumbers, plenty of fresh herbs, tangy feta and olives, and it's all tossed in a zesty lemony vinaigrette. It's a breeze to prepare and can be ready in 25 minutes or less!
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Ingredients
Dressing
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 clove garlic , minced
- Salt and freshly ground black pepper
Salad
- 1 1/4 cups (8 oz) dry orzo
- 1 cup (5 oz) crumbled feta
- 1 medium English cucumber, diced
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 1/2 cup sliced kalamata olives (or 3/4 cup sliced black olives)
- 1/2 cup chopped red onion,
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh parsley
Instructions
- In a medium mixing bowl whisk together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
- Cook orzo according to directions listed on package to al dente or just 1 minute shy. Drain and rinse under cold water for about 10 seconds. Drain well.
- Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
- Store in refrigerator up to 2 days.
Notes
- Don't add too much additional salt to this salad, as both the feta and olives are quite salty.
- Other pastas you can use in this recipe are spiral, penne, bowtie or macaroni pasta (using the same weight). Even a cheese-filled tortellini would be delicious (use double the weight listed).
- Recipe makes about 10 cups.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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