Description
1 cup orzo pasta
1 ½ cups cherry tomatoes, halved
½ cup cucumber, diced
⅓ cup Kalamata olives, sliced
¼ cup red onion, finely diced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
1 small garlic clove, minced
Salt and black pepper, to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and basil.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Let the salad sit for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain immediately and rinse under cold running water to stop the cooking and cool the pasta completely. This prevents it from becoming gummy.
2. Chop the Vegetables: While the orzo cooks, prepare your fresh ingredients. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and slice the Kalamata olives. Chop the fresh parsley and basil.
3. Make the Dressing: In a small bowl or jar with a lid, combine the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
4. Combine & Marinate: In a large mixing bowl, add the cooled orzo, chopped vegetables, olives, crumbled feta, and herbs. Pour the dressing over the top. Gently toss everything until evenly coated. Cover and refrigerate for at least 15 minutes, or ideally 30-60 minutes, to let the flavors meld.
Serving Suggestions
This versatile orzo salad is perfect as a standalone light lunch or a vibrant side dish. Serve it alongside grilled chicken, fish, or lamb chops for a complete meal. For a summer gathering, it pairs beautifully with burgers, kebabs, or as part of a picnic or potluck spread. Garnish with extra crumbled feta and a sprig of fresh basil just before serving for an elegant touch.
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 bowl, toss with the dressing, and let marinate briefly before serving chilled or at room temperature.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance; store it covered in the refrigerator. The flavors improve as they meld. Add a small splash of lemon juice or olive oil before serving if it seems dry.
What can I use instead of orzo? Other small pastas like ditalini, small shells, or even couscous or quinoa work well as a gluten-free alternative.
How do I prevent the feta from crumbling too much? Use a block of feta and crumble it with your fingers into larger, distinct pieces rather than using pre-crumbled feta, which can be too fine and disappear into the salad.
Can I add protein to make it a main course? Absolutely. Grilled shrimp, shredded rotisserie chicken, chickpeas, or canned tuna are fantastic additions that turn this side into a hearty meal.
Why is rinsing the orzo important? Rinsing stops the cooking process, cools the pasta quickly, and removes excess starch that can cause the orzo to clump together in the salad.
Common Mistakes to Avoid
- Skipping the Rinse: Not rinsing the cooked orzo will result in a warm, sticky salad that continues to absorb the dressing and become mushy.
- Over-dicing the Vegetables: Keep your vegetable pieces a similar size to the orzo for a pleasant texture in every bite.
- Serving Immediately: Not allowing the salad to rest and marinate for at least 15 minutes means the flavors won’t fully develop.
- Using Low-Quality Feta: Opt for a block of authentic Greek feta in brine for the best flavor and texture.
Conclusion
This Greek Orzo Salad is a celebration of fresh, Mediterranean flavors in one simple dish. It’s quick to prepare, endlessly adaptable, and reliably delicious. Perfect for busy weeknights or entertaining guests, this salad is sure to become a staple in your recipe collection. Its bright, tangy dressing and combination of crisp vegetables with creamy feta create a truly satisfying and refreshing meal.
