Description
1 cup orzo pasta
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ small red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Directions:
Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and dill. Pour the dressing
over the salad and toss to combine.
Serve & Enjoy: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all vegetables are washed and prepped. While the salted water for the orzo comes to a boil, you can chop the cucumber, onion, parsley, and dill, and halve the tomatoes. Once the orzo is cooking, use that time to whisk the dressing ingredients in a small bowl until fully emulsified. After draining and rinsing the orzo with cold water to stop the cooking, transfer it to a large mixing bowl. Add all the prepared vegetables, herbs, olives, and feta cheese. Pour the dressing over the top. Using a large spoon and fork, gently toss the salad until every ingredient is evenly coated with the dressing.
Serving Suggestions
This versatile orzo salad shines as a standalone light lunch or a vibrant side dish. For a complete meal, serve it alongside grilled chicken, fish like salmon or shrimp, or lamb chops. It’s perfect for picnics and potlucks as it travels well. Consider serving it over a bed of fresh arugula for extra greens, or stuffed into hollowed-out tomatoes for an elegant presentation. A side of warm pita bread is excellent for scooping.
How-to Summary
To summarize, this salad comes together in three key actions: Cook and cool the orzo pasta. Whisk together a simple Greek-inspired dressing of olive oil, vinegar, lemon, and herbs. Combine everything in a large bowl and let it rest briefly before serving to enhance the flavors.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can prepare it up to a day in advance. Store it covered in the refrigerator. If possible, add the fresh herbs just before serving for maximum brightness.
What can I use instead of orzo? Other small pastas like ditalini, small shells (conchiglie), or even couscous or quinoa work well as gluten-free alternatives.
How should I store leftovers? Keep them in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing, so a fresh squeeze of lemon juice can revive it.
Can I add protein to make it a main course? Yes. Grilled chicken, chickpeas, canned tuna, or cooked lentils are excellent additions for a more filling meal.
Is there a substitute for feta cheese? For a different flavor, try crumbled goat cheese or for a dairy-free version, use a vegan feta alternative or simply increase the quantity of olives.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente. Mushy pasta will ruin the salad’s texture.
- Skipping the Rinse: Rinsing the cooked orzo in cold water is crucial to stop the cooking process and prevent clumping.
- Not Letting it Rest: Serving immediately doesn’t allow the flavors to meld. Let it sit for at least 10 minutes.
- Using Pre-Crumbled Feta: For the best flavor and texture, buy a block of feta and crumble it yourself.
Conclusion
This Greek Orzo Salad is a celebration of fresh, Mediterranean flavors that is both simple to prepare and impressive to serve. Its balance of tangy dressing, creamy feta, briny olives, and crisp vegetables makes it a universally appealing dish. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect pasta salad that is ideal for quick weeknight dinners or your next gathering. Enjoy the process and the delicious results!
