Greek Orzo Salad

$- 1 cup orzo pasta - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and chopped - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The Greek Orzo Salad uses fresh and vibrant ingredients. Each one brings a unique taste. I love how the orzo pasta serves as a base. It’s light and fills you up. The cherry tomatoes add sweetness, while the cucumber gives a nice crunch. Bell peppers also add color and flavor. The red onion brings a slight bite, and Kalamata olives add a briny kick. Feta cheese is creamy and salty, making it a perfect match. Fresh parsley brings brightness and freshness. For the dressing, extra virgin olive oil and lemon juice create a zesty flavor. Dried oregano gives it an authentic Mediterranean touch. This salad is not just tasty; it’s also full of nutrients. Each ingredient adds its own health benefits. You can easily make it your own by swapping items. For instance, if you need a gluten-free option, use gluten-free pasta. If you want a dairy-free dish, look for plant-based feta alternatives. The possibilities are endless! Check out the Full Recipe for more details on how to prepare this delightful meal. 1. Boiling water or broth: Start by filling a medium saucepan with 2 cups of water or vegetable broth. Bring it to a boil over high heat. This step is key for a tasty orzo. 2. Cooking time and technique: Once the water is boiling, add 1 cup of orzo pasta. Cook it for 8 to 10 minutes until it is al dente. Stir it occasionally to keep it from sticking. After cooking, drain the orzo and rinse it under cold water to stop the cooking process. Set it aside to cool. 1. Chopping vegetables: While the orzo cools, chop your veggies. Dice 1 cucumber, 1 bell pepper, and finely chop 1/2 red onion. Halve 1 cup of cherry tomatoes. 2. Making the dressing: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. This dressing will add a zesty flavor to the salad. 1. How to mix everything together: In a large mixing bowl, combine the chopped vegetables, 1/2 cup of Kalamata olives, and 1/2 cup of crumbled feta cheese. Gently add the cooled orzo to this mix. 2. Chilling the salad for best results: Pour the dressing over the salad and toss until everything is well coated. For the best taste, allow the salad to chill in the fridge for at least 30 minutes. This lets the flavors mix and enhances the dish. For a detailed view, check out the Full Recipe. Enjoy your Greek Orzo Salad! To ensure your orzo has the right texture, follow these tips: - Cook the orzo in boiling water or broth. - Check for doneness at 8 minutes. It should be al dente, not mushy. - Rinse it under cold water right after cooking. This stops the cooking process. Balancing flavors with your dressing is key. I like to use a mix of olive oil and lemon juice. This gives a bright taste. Add salt and pepper to enhance the flavor. A pinch of dried oregano adds a nice touch too. Whisk these together before adding to your salad. For chilling and serving, let your salad sit in the fridge for at least 30 minutes. This helps the flavors meld together nicely. Serve it cold for the best taste. To store leftovers, keep your orzo salad in an airtight container. It stays fresh for up to three days in the fridge. If it looks dry after a day, add a splash of olive oil. This salad pairs well with grilled meats or seafood. It also works well as a light lunch. For presentation, serve in a large bowl. You can garnish with extra feta and parsley for color. This makes your dish look vibrant and inviting. {{image_2}} You can add artichokes or sun-dried tomatoes to make this dish even better. Both give a nice flavor boost. Artichokes bring a tangy punch, while sun-dried tomatoes add a sweet touch. Mix them in when you combine your veggies for a nice surprise in each bite. Adding grilled chicken or chickpeas is a great way to pack in protein. Grilled chicken gives a hearty feel, while chickpeas add creamy texture. If you want a vegetarian option, chickpeas are perfect. Just toss them in after the orzo cools for a filling meal. You can change the ingredients based on what is fresh and available. In summer, add fresh corn or zucchini. In fall, think about roasted sweet potatoes or butternut squash. This keeps the dish fun and new. Plus, it helps you enjoy seasonal flavors. For the full recipe, check out my Mediterranean Orzo Delight. Greek Orzo Salad can last in the fridge for about three days. To keep it fresh, store it in an airtight container. Make sure to chill it quickly after serving. This helps fight off bacteria and keeps flavors intact. If you notice the salad becoming soggy, it’s time to toss it. Yes, you can make this salad a day before. This allows the flavors to blend well together. Just be sure to add the feta and olives right before serving. This keeps them from getting too soft. Store it in the fridge until you are ready to eat. Orzo is typically made from wheat, so it is not gluten-free. However, you can find gluten-free orzo made from rice or corn. Check your local store for these options. This way, everyone can enjoy the salad without worry. For a gluten-free meal, use gluten-free pasta and follow the same recipe. This Greek orzo salad is a delight. It combines fresh flavors and colorful ingredients. The steps are easy, and you can make it in no time. Cooking orzo takes only about 10 minutes. After that, you mix the veggies and the dressing. You can serve it right away or chill it for later. I love how this salad brings the taste of the Mediterranean to my kitchen. The bright colors from the tomatoes and cucumber make it look so fresh. Plus, the feta adds a creamy touch. You don’t need to be a chef to make this dish. It’s perfect for lunch, dinner, or a picnic. I encourage you to try this refreshing dish. It’s great to share with friends or family. You can find the full recipe above. Enjoy every bite! This blog post shares a simple orzo salad recipe packed with fresh ingredients. You learned about the key components, nutritional information, and some possible substitutions. I also shared tips for perfecting your salad and ways to enhance it with variations. The Mediterranean Orzo Salad is a tasty and versatile dish. Experiment with your favorite additions. Enjoy this meal at any time of year!$

Discover the deliciousness of Mediterranean Orzo Delight, a refreshing and colorful salad perfect for any meal! Made with tender orzo pasta, vibrant veggies, tangy Kalamata olives, and creamy feta, this dish bursts with flavor. It's quick to prepare and perfect for gatherings or meal prep. Check out our step-by-step recipe and elevate your cooking game today! Click through to explore this delightful Mediterranean masterpiece!

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

Begin by cooking the orzo. In a medium saucepan, bring the water or vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente (about 8-10 minutes).

Once cooked, drain the orzo and rinse it under cold water to halt the cooking process. Set aside to cool.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped Kalamata olives, and crumbled feta cheese.

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.

Add the cooled orzo to the large mixing bowl of vegetables and gently toss to combine.

Pour the dressing over the orzo salad and mix until everything is evenly coated.

Finally, sprinkle chopped fresh parsley over the top for added flavor and freshness.

Allow the salad to chill in the refrigerator for at least 30 minutes before serving to meld the flavors together.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve in a large salad bowl or individual plates. Garnish with additional feta and parsley for a colorful and appetizing look. Enjoy your Mediterranean Orzo Delight!