Description
Greek Orzo Salad is a light and refreshing pasta salad made with orzo, feta, lemon, and crisp veggies. Perfect as a summer side dish or light lunch, and great with anything off the grill.
Ingredients
Scale
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 16 oz orzo pasta (wheat or gluten-free)
- 1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)
- 1/3 cup red onion (diced small)
- 3 cups from 1 large English cucumber (diced small)
- 1 pint grape tomatoes (halved)
- 1 orange bell pepper (diced)
- 1/2 cup feta cheese (cubed)
- fresh oregano (optional garnish)
Instructions
- Step: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
- Step: Drain and rinse under cold water, drain.
- Step: Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Step: Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Step: Add the cheese just before ready to serve.
Notes
If the salad seems dry after refrigerating, toss it with a little more olive oil before serving. The salad will last up to 4 days in the refrigerator.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Pasta Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 3/4 cup
- Calories: 173 kcal
- Sugar: 2 g
- Sodium: 112 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 4 mg
Keywords: Greek Orzo Salad, Pasta Salad, Vegetarian, BBQ Side Dish, Meal Prep, Summer Salad