Greek Orzo Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
8 servings
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Calories
244 kcal
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Cuisine
Mediterranean
Greek Orzo Salad
Description
Greek Orzo Salad is centered on orzo pasta cooked al dente and cooled to retain its shape and texture. The salad incorporates a mix of colorful vegetables such as bell peppers, cherry tomatoes, cucumbers, and red onions. Crumbled feta cheese adds a creamy, salty contrast. A homemade Greek dressing made from olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, and dried herbs binds the ingredients with a balanced acidity and mild spice.
The pasta is boiled, drained, and rinsed with cold water to stop cooking, then mixed with the chopped vegetables and dressing for a well-coated salad. The salad's texture is both firm from the orzo and crisp from the fresh vegetables, while the dressing imparts a bright and tangy flavor. It can be served immediately at room temperature or chilled briefly, making it versatile for different serving preferences.
This salad works well as a light meal on its own or a side dish alongside grilled proteins. Its freshness and balanced flavors make it suitable for packed lunches, picnics, or casual gatherings.
The included notes suggest a quicker dressing alternative—just olive oil, red wine vinegar, and lemon juice with salt and pepper. The salad can be made ahead and tastes even better the next day, with extra dressing added if needed to refresh the flavors after chilling, making it practical for meal prep.
Ingredients
- 2 cups orzo pasta dry
- 1-2 cups bell pepper chopped, any color
- 1-2 cups cherry tomato or grape tomatoes, halved
- ½ cucumber plus any extra to taste, English variety, chopped
- ½ cup feta cheese crumbled
- ½ cup onion red, finely chopped
- 2-3 TBSP parsley fresh
EASY HOMEMADE GREEK DRESSING
- ¼ cup extra virgin olive oil
- 2 TBSP red wine vinegar
- ½ lemon juiced
- 1 TBSP Dijon mustard
- ½ tsp parsley or 1 tsp fresh, dried
- ½ tsp garlic powder
- ¼ tsp oregano dried
- ¼ tsp basil dried
- ¼ tsp salt
- ⅛ tsp black pepper
OPTIONAL EXTRAS
- banana peppers
- olive
Instructions
- Bring a large pot of water to a boil. Add 2 cups dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse with cold water (I do this using a fine mesh sieve, easy peasy!) to halt the cooking process. Add pasta to a large bowl and set aside.
- While your noodles cook, chop your veggies and make the dressing.
- For the dressing, combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before serving.
- Add all your veggies to the orzo with the dressing and mix well. Top with feta and optional fresh parsley. Give it a taste and add any extra salt and pepper to taste as well as any extra veggies or feta your heart desires.
- Salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious. Enjoy!
Notes
- A quick dressing option is to drizzle olive oil and red wine vinegar with salt, pepper, and fresh lemon juice for a simpler preparation.
- This salad improves after chilling overnight; add extra dressing before serving to refresh the flavors.
- Great for packed lunches, picnics, or meal prep due to its good hold and flavor development over time.
- Nutritional values are approximate as given by an online calculator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 204mg | 9% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 55.4mg | 62% |
| Calcium | 61mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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