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Greek Orzo Salad Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour (including chilling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A refreshing Greek Orzo Salad featuring tender orzo pasta, colorful bell peppers, crisp cucumber, sweet cherry tomatoes, briny kalamata olives, and tangy feta cheese, all tossed in a vibrant lemon and herb dressing. Perfect as a light lunch or a side dish for summer gatherings.

Ingredients

Salad Ingredients

  • 8 ounces orzo pasta (about 2 cups dried orzo pasta)
  • 3 large bell peppers (about 2 cups, red, yellow, or orange), chopped
  • 1/2 large English cucumber (seeds removed and chopped)
  • 1 pint cherry tomatoes, halved
  • 4 ounces kalamata olives (sliced, drained, about 1/2 cup)
  • 2 ounces feta cheese (crumbled, about 1/2 cup)
  • Fresh parsley for garnish

Dressing Ingredients

  • 1/2 cup olive oil
  • 1/2 lemon (juice only, about 1 1/2 tablespoons)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh parsley, finely diced (plus more for garnish)

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the dried orzo pasta and cook according to the package directions, usually 7-10 minutes until al dente. Drain and immediately rinse under cold water to stop cooking. Drain thoroughly.
  2. Prepare the Vegetables: While the pasta cooks, chop the bell peppers into bite-sized pieces. Remove seeds from the cucumber with a spoon and chop it into bite-sized pieces. Slice the cherry tomatoes in half.
  3. Combine Salad Ingredients: In a large bowl, mix together the cooked orzo, bell peppers, cucumber, cherry tomatoes, and sliced kalamata olives until well combined.
  4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, dried oregano, salt, and black pepper until thoroughly blended.
  5. Add Fresh Parsley to Dressing: Stir the finely diced fresh parsley into the dressing to infuse extra flavor.
  6. Toss Salad with Dressing: Pour the dressing over the orzo mixture and toss gently until all ingredients are evenly coated with the dressing.
  7. Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together and serve cold.
  8. Serve: Just before serving, sprinkle crumbled feta cheese and additional fresh parsley garnish on top. Enjoy your fresh Greek Orzo Salad!

Notes

  • For best flavor, chill salad at least 30 minutes before serving.
  • You can substitute red wine vinegar with white wine vinegar or apple cider vinegar if preferred.
  • Add more lemon juice or honey to adjust acidity and sweetness according to your taste.
  • Use gluten-free orzo pasta if gluten sensitivity is a concern.
  • This salad holds well in the refrigerator up to 2 days, but fresh herbs and feta are best added just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling and Tossing
  • Cuisine: Greek

Find it online: https://sarabaking.com/greek-orzo-salad-recipe/