Name: Greek Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 1/2 cups orzo pasta; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/2 cucumber, diced; 1/2 red onion, finely chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper, to taste

Description

This Greek Orzo Salad is a refreshing and vibrant dish perfect for a light lunch or side. Featuring tender orzo pasta mixed with Kalamata olives, creamy feta cheese, crisp cucumber, and tangy red onion, all tossed in a zesty lemon oregano dressing. It’s easy to prepare, requires no cooking beyond boiling pasta, and can be served chilled or at room temperature, making it ideal for warm weather meals or picnic gatherings.

Ingredients

Scale

Salad Ingredients

1 1/2 cups orzo pasta
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/2 cucumber, diced
1/2 red onion, finely chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper, to taste

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Instructions

Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions (about 8-10 minutes) until al dente. Drain the pasta and rinse under cold running water to stop cooking and cool it down completely.
Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion. Gently toss the ingredients to mix evenly.
Prepare the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and flavorful.
Toss the Salad: Pour the dressing over the orzo mixture and gently toss to ensure every ingredient is coated with the tangy lemon oregano dressing.
Serve: Serve the salad chilled for a refreshing taste, or at room temperature if preferred. This salad makes a perfect side dish or light meal.

Notes

For extra freshness, add chopped fresh parsley or mint to the salad.
Use gluten-free orzo pasta to make this dish gluten-free.
This salad keeps well in the fridge for up to 2 days, making it a great make-ahead option.
Adjust the salt according to the saltiness of the feta and olives.
Optional: Add cherry tomatoes or bell peppers for added color and flavor.