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For a tasty Greek Orzo Salad, gather these main ingredients: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ¼ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients create a vibrant mix of flavors and textures. The orzo serves as a hearty base, while the veggies add crunch and color. Feta cheese brings a creamy tang, and Kalamata olives add a salty bite. You can customize your Greek Orzo Salad with these optional add-ins: - Bell peppers for extra crunch - Artichoke hearts for a unique twist - Chickpeas for added protein - Red wine vinegar for extra tang - Fresh mint or dill for a refreshing taste Feel free to mix and match based on your taste. Each added ingredient can change the salad's character and make it your own. Here’s a quick look at the nutritional benefits of the Greek Orzo Salad: - Orzo Pasta: Provides carbs for energy. - Tomatoes: Rich in vitamins and antioxidants. - Cucumber: Hydrating and low in calories. - Red Onion: Contains antioxidants and boosts flavor. - Olives: Offer healthy fats and enhance taste. - Feta Cheese: Adds calcium and protein. - Parsley: Packed with vitamins and adds freshness. - Olive Oil: A heart-healthy fat source. - Lemon Juice: High in vitamin C and brightens flavors. This salad is nutritious and offers a balanced meal. Each ingredient adds health benefits while keeping it delicious. Enjoy this dish knowing it’s good for you! {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta. Cook it according to the package directions, usually about 8 to 10 minutes. You want the orzo to be al dente, not too soft. Once it's done, drain it in a colander. Rinse the orzo under cold water to cool it down quickly. This step helps prevent it from sticking together. While the orzo cooks, you can prepare the vegetables. Grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and ½ finely chopped red onion. Next, toss in ½ cup of sliced Kalamata olives and ¼ cup of chopped fresh parsley. These veggies add color and crunch to your salad. Now, let’s make the dressing. In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. This dressing brings bright flavors to the dish. Once the orzo is cool, add it to the mixing bowl with the veggies. Pour the dressing over the top. Toss everything together gently. You want all the ingredients to mix well but be careful not to break the orzo. After mixing, add 1 cup of crumbled feta cheese on top. Fold it in lightly to keep the feta intact. Taste your salad. Adjust seasoning if needed, with more salt, pepper, or lemon juice. Chill the salad in the fridge for at least 30 minutes. This allows the flavors to meld together. For serving, use a large shallow bowl. You can also serve it in individual portions. Garnish with extra parsley and a few olives for color. A wedge of lemon on the side adds a nice touch too. Enjoy your fresh and flavorful Greek Orzo Salad! To cook orzo, start with a large pot of salted water. Bring it to a boil. Add 1 cup of orzo pasta and cook it as the package says. This usually takes about 8 to 10 minutes. Stir it often to keep it from sticking. When the orzo is al dente, drain it well. Rinse it under cold water to stop the cooking. This keeps your orzo firm and tasty. To boost flavors in your salad, add fresh herbs. I love using parsley. It adds a bright taste. You can also mix in fresh mint or dill for a twist. For a zesty kick, try adding a pinch of red pepper flakes. A bit more lemon juice can freshen up the dressing too. Taste as you go to find your perfect balance. To serve your Greek Orzo Salad, use a large, shallow bowl. This gives a nice family-style look. For individual servings, use smaller bowls. Top each with extra parsley and a few olives for color. A wedge of lemon on the side adds a pop and lets guests squeeze fresh juice on their salad. It looks great and makes every bite more fun! Pro Tips Use Fresh Ingredients: Opt for fresh cherry tomatoes and cucumbers for the best flavor and texture in your salad. Customize Your Dressing: Feel free to adjust the lemon juice and olive oil to suit your taste; add more lemon for brightness or olive oil for richness. Add Protein: For a heartier dish, consider adding grilled chicken or chickpeas to the salad for extra protein. Garnish for Presentation: A sprinkle of additional parsley or a few extra olives on top can enhance both the look and flavor of your dish. {{image_2}} You can make this Greek orzo salad vegetarian-friendly. Skip the feta cheese or use a plant-based cheese. You can also add more veggies. Try bell peppers, artichokes, or spinach. These swaps keep the dish fresh and tasty. Want to add protein? Grilled chicken or shrimp works great. Cook the chicken with olive oil and spices. For shrimp, sauté with garlic and lemon. Add these to your salad after the orzo cools. This way, you get a filling meal that's still light. Feel free to swap ingredients based on what you have. If you don’t like Kalamata olives, use black olives. You can also change the cheese. Try goat cheese for a tangy twist. Change up the veggies too! Add roasted zucchini or fresh arugula for extra flavor. To keep your Greek orzo salad fresh, store it in an airtight container. Place it in the fridge. This helps keep the flavors bright and the vegetables crisp. Avoid adding the feta cheese until you serve it. This keeps the cheese from getting soggy. I do not recommend freezing Greek orzo salad. The texture of the orzo and veggies can change. If you freeze it, the salad may become mushy when thawed. Instead, make only what you can enjoy fresh. Greek orzo salad lasts about 3 to 5 days in the fridge. Make sure to check for any signs of spoilage before eating. If the vegetables look wilted or the salad smells off, it's best to throw it away. To enjoy it at its best, eat the salad within this time frame. Yes, you can make Greek Orzo Salad ahead of time. I often prepare it a day before. This lets the flavors mix well. Just keep it in the fridge. Before serving, give it a quick toss. You may want to add a bit more lemon juice for freshness. If you don't have feta cheese, try using goat cheese. It gives a similar creamy taste. You can also use ricotta cheese for a milder flavor. For dairy-free options, try crumbled tofu or vegan feta. These substitutes work well in the salad. No, this salad is not gluten-free. Orzo pasta is made from wheat. If you need a gluten-free option, use gluten-free pasta. Many brands offer orzo made from rice or corn. It tastes great and keeps the salad's texture. Greek Orzo Salad can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. The veggies might soften over time, but the taste stays good. If you notice any change in smell or color, it's best to toss it. Greek Orzo Salad is fresh, tasty, and easy to make. We looked at key ingredients, cooking steps, and helpful tips. You can customize it with fun add-ins or swap ingredients for your taste. Storing it correctly keeps it fresh longer. I hope you feel ready to try making this salad. Enjoy each bite, knowing it’s good for you too!

Mediterranean Orzo Delight

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, and feta cheese, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, typically about 8-10 minutes.
  • While the orzo cooks, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a simple dressing.
  • Once the orzo is cooked, drain and rinse it under cold water to cool it down. Let it drain well before adding it to the mixing bowl with the vegetables.
  • Pour the dressing over the orzo and vegetable mix, tossing everything together gently until well combined.
  • Add the crumbled feta cheese on top and fold it in carefully to avoid breaking it too much.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
  • Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together before serving.

Notes

Serve in a large bowl for a family-style presentation or in individual portions. Add a wedge of lemon for extra flavor.
Keyword Mediterranean, orzo, salad, vegetarian