Description
A light and refreshing Greek Orzo Pasta salad packed with fresh vegetables and feta cheese, perfect for a summer meal or side dish.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cucumber, chopped
- ½ small red onion, finely chopped
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
- In a small bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper. Set aside.
- While the orzo cooks, chop the tomatoes, cucumber, red onion, and olives. Crumble the feta and chop the fresh herbs.
- In a large bowl, combine the cooled orzo, vegetables, olives, feta, and herbs. Drizzle with dressing and toss gently to coat everything evenly.
- For best flavor, refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
- Feel free to add additional vegetables like bell peppers or spinach if desired.
- This salad can be made a day in advance; just mix in the dressing right before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Greek Orzo Pasta, Pasta Salad, Mediterranean Salad