Greek Orzo Salad
User Reviews
5
Greek Orzo Salad
Description
Greek Orzo Salad features orzo pasta cooked until al dente then cooled under running water to stop cooking and prevent clumping. The pasta is combined with quartered grape tomatoes, quartered Persian cucumbers, crumbled feta cheese, sliced kalamata olives, diced red onions, and chopped fresh dill. The salad is dressed with a vinaigrette made from minced shallot, lemon juice, Dijon mustard, oregano, olive oil, salt, and black pepper whisked together.
The salad balances the plump, tender pasta with fresh, crunchy vegetables and the salty tang from feta and olives. The dressing adds brightness and herbaceous seasoning that ties the components together. Tossing the salad ensures even coating and flavor distribution. It is best served chilled to maintain the crispness of the fresh ingredients.
Keeping the salad refrigerated until serving helps prevent the vegetables from releasing excess water, preserving their texture and the overall salad integrity. This makes the salad suitable to prepare in advance for gatherings or lunches.
Ingredients
- 8 ounces orzo dry
- 1 cup grape tomatoes quartered
- 2 cucumber quartered, Persian
- ½ cup feta cheese crumbled
- ½ cup kalamata olives sliced
- ¼ cup red onions diced
- ¼ cup dill chopped, fresh
Dressing
- 1 shallot minced, small
- 3 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 4 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
- Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
- Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.
Notes
- Keep the salad chilled until serving to maintain vegetable crispness and prevent wateriness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 8mg | 3% |
| Sodium | 251mg | 10% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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