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
Calories 402kcal
Ingredients
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
Greek Vinaigrette
- 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
Instructions
- 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 salad
Note 4: Time saver, a store made Greek vinaigrette can top the salad.
Add in's:
- Artichoke hearts can be added to the salad.
- Add baked chicken breasts to the salad.
- Grilled Greek Gyro Chicken is a tasty addition.
- Poached Shrimp would be delish.
Nutrition
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