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Greek Orzo Salad

A refreshing and flavorful Greek Orzo Salad made with tender orzo pasta, crisp vegetables, salty feta cheese, olives, and a zesty lemon vinaigrette. Perfect for picnics, potlucks, or as a light meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing
  • 0.33 cup Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 clove Garlic minced
  • Salt and freshly ground black pepper to taste
Salad
  • 1.25 cup Dry Orzo
  • 5 oz Feta Cheese crumbled
  • 1 medium English Cucumber diced
  • 10.5 oz Grape Tomatoes halved
  • 0.5 cup Kalamata Olives sliced
  • 0.5 cup Red Onion chopped
  • 3 Tbsp Fresh Basil chopped
  • 3 Tbsp Fresh Parsley chopped

Method
 

Preparation Steps
  1. In a medium mixing bowl, whisk together olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste. Set aside.
  2. Cook orzo according to package directions until al dente, or just 1 minute shy. Drain and rinse under cold water for about 10 seconds. Drain well.
  3. Add the cooked orzo, feta cheese, diced cucumber, halved grape tomatoes, sliced olives, chopped red onion, fresh basil, and fresh parsley to a large bowl. Toss to combine.
  4. Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients.
  5. Store in the refrigerator for up to 2 days.

Notes

For best results, let the salad sit for about 15-30 minutes before serving to allow the flavors to meld. You can also add other vegetables like bell peppers or artichoke hearts.