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 English cucumber (diced small)
- 1 pint grape tomatoes (halved)
- 1 orange bell pepper (diced)
- 1/2 cup microbial-rennet 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: 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
Pasta salad is best chilled for at least an hour before eating to allow flavors to meld. If it seems dry after refrigerating, toss it with a little more dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta Salad
- Method: Boiling, Mixing
- 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, Mediterranean, summer side dish, meal prep