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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad: A Fresh Take on a Classic Dish

A vibrant Greek Orzo Pasta Salad featuring tender orzo, crisp cucumbers, juicy tomatoes, and tangy feta, making it a perfect vegetarian delight.
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Prep Time 15 minutes
Cook Time 10 minutes
Melding Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups orzo a lovely base for the dish
  • 1 cup cucumbers seeded and diced
  • 1 cup grape tomatoes halved
  • 1/2 cup red onion finely diced
  • 1 medium orange bell pepper diced small
  • 1/2 cup kalamata olives pitted and sliced
  • 1 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped finely
For the Dressing
  • 3 tablespoons red wine vinegar for acidity
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup olive oil extra virgin
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon dried oregano for earthy notes

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Wash and prepare the vegetables by dicing cucumbers, halving grape tomatoes, and finely dicing red onion and bell pepper.
  2. Bring salted water to a boil, add orzo, and cook according to package instructions plus one additional minute. Drain and rinse under cold water.
  3. In a bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic powder, dried oregano, salt, and olive brine.
  4. Add red onion and kalamata olives to the dressing, then add the warm orzo, cucumbers, halved tomatoes, and bell pepper. Fold gently to combine.
  5. Let the salad sit for 5 to 10 minutes to meld the flavors.
  6. Just before serving, fold in feta cheese and parsley. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

For best results, consume within 4 days. Freezing is not recommended for vegetable texture preservation.

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