Description
Delicious Vegetarian Greek Orzo Pasta Salad recipe with step-by-step instructions.
Ingredients
Scale
- 4 tbsp red wine vinegar
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1 fl oz olive brine
- 16 oz orzo
- 1/2 cup kalamata olives, pitted and sliced
- 1/3 cup red onion, finely diced
- 3 cups cucumber, peeled and diced
- 1 pint grape tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese (microbial rennet), crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Vegetables: Peel and dice the cucumber, halve the grape tomatoes, dice the red onion, dice the orange bell pepper, slice the kalamata olives, and chop the fresh parsley.
- Cook the Orzo: Bring a large pot of salted water to a boil, add the orzo, and cook according to package directions plus 1 minute; drain and rinse briefly under cool water.
- Build the Dressing: In a large mixing bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic powder, oregano, salt, and olive brine, then stir in the diced red onion and sliced kalamata olives.
- Combine Pasta and Vegetables: Add the warm orzo, cucumber, tomatoes, and bell pepper to the dressing; toss thoroughly and let sit for 5-10 minutes.
- Finish: Gently fold in the crumbled feta cheese and fresh chopped parsley just before serving.
Notes
This salad tastes better after sitting in the fridge for a few hours. Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Greek orzo pasta salad, Mediterranean, vegetarian, meal prep, summer salad