AuthorMyHorioTotal Time25 minsRating5.0DifficultyBeginnerThis orzo salad captures the essence of Greek cuisine with its vibrant colors and bold flavors. It's a versatile and satisfying dish that celebrates the freshness of wholesome ingredients.
1 cup orzo pasta (uncooked)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 small green, yellow, red, or orange pepper, diced
½ red onion, finely chopped
½ cup Kalamata olives, pitted and slicedor left whole
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Dressing
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
salt and pepper to taste
1To make orzo salad:
Cook Orzo: Cook the orzo pasta according to the package instructions. Drain and rinse under cold water to cool.
2Combine Salad Ingredients: In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, pepper, red onion, Kalamata olives, feta cheese, parsley, and mint.
3Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4Toss and Chill: Pour the dressing over the orzo and vegetables. Toss everything together until well coated. Refrigerate the salad for at least one hour to allow the flavors to meld.
5Garnish and Serve: Before serving, garnish the orzo salad with additional fresh herbs and feta cheese if desired. Serve chilled and enjoy!
6Optional Additions: Customize the salad by adding grilled chicken, chickpeas, or artichoke hearts for additional protein and flavor.
Ingredients
1 cup orzo pasta (uncooked)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 small green, yellow, red, or orange pepper, diced
½ red onion, finely chopped
½ cup Kalamata olives, pitted and slicedor left whole
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Dressing
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
salt and pepper to taste
Directions
1To make orzo salad:
Cook Orzo: Cook the orzo pasta according to the package instructions. Drain and rinse under cold water to cool.
2Combine Salad Ingredients: In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, pepper, red onion, Kalamata olives, feta cheese, parsley, and mint.
3Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4Toss and Chill: Pour the dressing over the orzo and vegetables. Toss everything together until well coated. Refrigerate the salad for at least one hour to allow the flavors to meld.
5Garnish and Serve: Before serving, garnish the orzo salad with additional fresh herbs and feta cheese if desired. Serve chilled and enjoy!
6Optional Additions: Customize the salad by adding grilled chicken, chickpeas, or artichoke hearts for additional protein and flavor.
AuthorMyHorioTotal Time25 minsDifficultyBeginner