Description
1 cup orzo pasta
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Directions:
Cook orzo pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and basil.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and toss to coat evenly.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled and enjoy!
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, typically 8-10 minutes, until al dente. Drain in a colander and rinse immediately with cold water to cool it completely and stop the cooking process. Let it drain well.
2. Chop the Vegetables: While the orzo cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives. For the best texture, try to keep the dice sizes relatively uniform.
3. Prepare the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth.
4. Combine the Salad: In a large mixing bowl, add the cooled orzo, prepared vegetables, crumbled feta cheese, chopped parsley, and basil. Gently toss to distribute the ingredients evenly.
5. Dress and Marinate: Pour the prepared dressing over the salad. Toss thoroughly until every component is lightly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to fully meld.
Serving Suggestions
This versatile orzo salad is perfect as a standalone light lunch or a vibrant side dish. For a complete meal, pair it with grilled chicken, shrimp, or lemon-herb salmon. It’s an excellent addition to picnics and potlucks, as it travels well. For serving, garnish with extra fresh herbs and a sprinkle of feta. Present it on a bed of crisp romaine or arugula for added texture and color.
How-to Summary
Cook and cool orzo pasta. Chop fresh vegetables and herbs. Whisk together a simple Greek-inspired vinaigrette. Combine all ingredients in a large bowl, toss with the dressing, and refrigerate to chill and marinate before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days.
What can I use instead of orzo? Other small pastas like ditalini, small shells, or even couscous or quinoa work well as gluten-free alternatives.
How can I prevent the salad from becoming dry? Ensure the orzo is well-drained but not bone-dry after rinsing. If the salad seems dry after chilling, drizzle with a little extra olive oil and a squeeze of lemon juice before serving.
Can I add protein to make it a main course? Yes. Grilled chicken, chickpeas, canned tuna, or cooked shrimp are excellent additions for a more filling meal.
Is there a substitute for feta cheese? For a different flavor, try crumbled goat cheese or ricotta salata. For a dairy-free version, use a vegan feta alternative or simply omit it.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Cook only to al dente and rinse with cold water immediately.
- Skipping the Marinating Time: Serving immediately doesn’t allow the flavors to blend. The 30-minute chill is crucial for the best taste.
- Using Pre-Crumbled Feta: For superior flavor and creaminess, always buy a block of feta and crumble it yourself.
- Not Tasting for Seasoning: Always taste the salad after tossing and just before serving, adjusting salt and pepper as needed.
Conclusion
This Greek Orzo Salad is a celebration of fresh, Mediterranean flavors that comes together with minimal effort. Its perfect balance of tangy, salty, and herby notes makes it a reliable crowd-pleaser for any occasion. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning dish every time. Enjoy this delicious, transportable salad as the ultimate summer staple or a bright spot on your dinner table year-round.
