Description
This delightful Greek Orzo Salad is a refreshing and flavorful dish that’s perfect for a light lunch or as a side for a summer barbecue. The combination of orzo pasta, fresh vegetables, tangy olives, and creamy feta cheese tossed in a zesty dressing creates a Mediterranean-inspired salad that is sure to please your taste buds.
Ingredients
Scale
Pasta:
- 1 cup uncooked orzo pasta
Salad:
- 1 ½ cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (finely chopped)
- ½ cup Kalamata olives (sliced)
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving to let the flavors meld.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Fresh mint is also a great addition for added brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
