Description
Greek Orzo Salad is a vibrant Mediterranean-inspired dish filled with fresh veggies, tangy feta, briny olives, and a zesty homemade vinaigrette. Perfect as a side or light meal!
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, finely chopped
- ½ cup kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- For the Dressing:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook Orzo: Cook orzo according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
- Prep Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine Salad: In a large bowl, toss the cooled orzo with cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
- Add Dressing: Pour dressing over the salad and toss gently to combine.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
Make ahead and store in the fridge up to 3 days. Great with grilled chicken or chickpeas for added protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 18mg
Keywords: orzo salad, greek pasta salad, mediterranean orzo, cold salad, feta orzo