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–+ servings
Greek Orzo Pasta Salad

Delicious Greek Orzo Pasta Salad for Vibrant Summer Meals

Delight in this Greek Orzo Pasta Salad, featuring fresh ingredients and vibrant flavors, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/3 cup Extra Virgin Olive Oil opt for high-quality brand
  • 1/4 cup Red Wine Vinegar or white wine vinegar
  • 1/4 cup Fresh Parsley finely chopped; can substitute with basil
  • 1 teaspoon Dried Oregano can replace with Italian seasoning
  • Salt to taste
  • Black Pepper to taste
For the Salad
  • 1 cup Baby Plum Tomatoes halved
  • 1 cup Feta Cheese crumbled; goat cheese is an alternative
  • 1/2 cup Kalamata Olives pitted and sliced
  • 1/2 cup Red Onion finely chopped
  • 2 cloves Garlic minced; fresh garlic is preferred
  • 1 cup Orzo uncooked
  • 1 each Green Pepper diced
  • 1 cup Cucumber diced; can be seedless or swapped with zucchini
  • 1/2 each Lemon Juice squeezed; lime juice as alternative

Equipment

  • Mixing Bowl
  • pot
  • Colander

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together the dressing ingredients: olive oil, vinegar, parsley, oregano, salt, and pepper.
  2. Add the salad ingredients: tomatoes, feta, olives, onion, and garlic into the bowl with the dressing. Gently fold together.
  3. Let the salad marinate at room temperature for at least 1 hour.
  4. Cook the orzo in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.
  5. Mix the cooled orzo with the marinated salad mixture, add the diced green pepper and cucumber, and toss gently.
  6. Add lemon juice and adjust seasoning to taste. Let sit for 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator. Optimal flavor develops when allowed to marinate longer.

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