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.
Course lunch, Side Dish
Cuisine Mediterranean
Keyword Greek pasta salad, orzo salad, pasta salad
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.
Greek Vinaigrette
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.
Notes
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 saladNote 4: Time saver, a store made Greek vinaigrette can top the salad.Add in's: