Greek Orzo Salad
User Reviews
5
Greek Orzo Salad
Description
The Greek Orzo Salad features orzo pasta as a base, cooked just to tender and cooled quickly to preserve its bite. The salad ingredients include crumbled feta cheese for a salty, creamy contrast, diced English cucumber for crunch and freshness, halved grape tomatoes providing sweetness, and kalamata olives for their distinctive briny depth. Red onion adds sharpness, while chopped fresh basil and parsley contribute herbal aromas. The dressing combines olive oil, fresh lemon juice, and minced garlic, seasoned with freshly ground salt and black pepper, which coats the salad evenly for a bright finish.
The texture is a mix of soft pasta, slightly crisp vegetables, and chewy olives and feta. The lemon-garlic vinaigrette is light but flavorful, complementing each ingredient without overpowering. Preparing orzo al dente ensures it doesn't become mushy after chilling. This salad makes a versatile cold dish ideal for summer meals or as a side to grilled meats.
According to the original notes, it's advisable not to add extra salt due to the salty feta and olives. Pasta shapes beyond orzo can be used, such as spiral or penne, adjusting quantities for weight. The recipe yields about 10 cups, enough for several servings. It can be stored in the refrigerator for up to two days, allowing flavors to meld further before serving.
Ingredients
Dressing
- 1/3 cup olive oil
- 3 Tbsp lemon juice fresh
- 1 clove garlic , minced
- salt freshly ground
- black pepper freshly ground
Salad
- 1 1/4 cups (8 oz) orzo dry
- 1 cup (5 oz) feta cheese crumbled
- 1 medium cucumber diced, English variety
- 1 (10.5 oz) pkg. grape tomato halved
- 1/2 cup kalamata olives or 3/4 cup sliced black olives, sliced
- 1/2 cup chopped red onion
- 3 Tbsp basil chopped, fresh
- 3 Tbsp parsley chopped, fresh
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
- Limit added salt because feta and olives already contribute significant saltiness.
- Alternative pasta shapes like spiral, penne, bowtie, or macaroni can be substituted using the same weight.
- For variation, cheese-filled tortellini may be used with double the weight noted for orzo.
- The prepared salad stores well refrigerated for up to two days, making it good for advance preparation.
User Reviews
Overall Rating
5
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