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.
Cook the orzo according to package instructions. Let pasta cool.
In a large mixing bowl, combine the cooked and cooled orzo, diced cucumbers, bell pepper, diced red onion, grape tomatoes, kalamata olives, and feta cheese.
Mix in the Greek Lemon Vinaigrette,( recipe below) combine well.
Refrigerate for at least an hour, up to overnight to blend flavors.
Greek Vinaigrette
In a small mixing bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Taste for seasoning, re-season if needed.
Serve over the orzo salad.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Storage:
Store the pasta salad in a covered airtight container in the refrigerator for up to 4 days.
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Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.