Greek Orzo Salad
A refreshing and colorful dish combining fresh vegetables, briny olives, and creamy feta cheese, ideal for warm weather as a side or light main course.
Ingredients
Main Ingredients
- 1 cup orzo pasta Cook according to package instructions.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil Use good quality extra virgin olive oil for best flavor.
- 2 tablespoons red wine vinegar
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook the orzo pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss until everything is well combined.
Serving
- Serve chilled or at room temperature.
- Scoop onto plates or into bowls. Enjoy as a side dish or main dish by adding grilled chicken or shrimp.
Notes
Store Greek Orzo Salad in an airtight container in the refrigerator for 3 to 4 days. Add more dressing before serving, as the orzo can absorb moisture over time. Make sure to let the orzo cool completely before mixing to keep vegetables crunchy. You can adjust the amount of feta cheese based on taste preference.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 32gProtein: 8gFat: 14gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 2g
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