Easy Greek Orzo Salad Recipe
A delicious easy Greek Orzo Salad. This is a fantastic make-ahead recipe for any time of year. Even better made a day ahead. Greek-inspired flavors top the pasta and veggie salad. Perfect for lunch, picnics, side for burgers, gyros.
Servings 6 servings
Greek Orzo Salad
- 8 ounces dried orzo pasta
- 1 medium cucumber, peeled, seeded and diced
- 1 large red pepper, seeded and diced
- 1 medium red onion, peeled and diced
- ½ cup diced grape tomatoes Note 3
- ⅓ cup diced Kalamata olives
- 8 ounces crumbled feta cheese
- 2 cloves minced garlic
- 2-3 Tablespoons lemon juice
- 3 Tablespoons red wine vinegar
- 6 Tablespoons olive oil
- 1 teaspoon dried oregano
- salt and black pepper, to taste
Cook the orzo according to package instructions. Let pasta cool.
Add to the cooked and cooled orzo, diced cucumbers, red peppers, red onion, diced tomatoes, Kalamata olives, feta cheese, and Greek Vinaigrettte (recipe below).
Refrigerate for at least an hour up to overnight to blend flavors.
In a small bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Taste for seasoning, reseason if needed. Serve on pasta salad.
Note 1: Can be made 1 day ahead and stored in the fridge.
Note 2: Salad dressing can be made up to 3 days ahead and kept in the fridge until ready to use.
Note 3: Plum or Roma tomatoes can be used. Dice them up for the salad
Note 4: Time saver, a store made Greek vinaigrette can top the salad.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1serving | Calories: 402kcal | Carbohydrates: 36g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 545mg | Potassium: 267mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1172IU | Vitamin C: 41mg | Calcium: 216mg | Iron: 1mg