Greek Orzo Pasta Salad
A refreshing and flavorful Greek orzo pasta salad, perfect for a light lunch or side dish. This easy recipe combines cooked orzo with fresh vegetables, Kalamata olives, feta cheese, and a zesty lemon-herb vinaigrette.
Equipment
- Large pot
- Colander
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 1 pound Orzo pasta
- 1/2 cup Olive oil
- 1/2 cup Feta cheese crumbled
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup Red onion finely chopped
- 1/2 cup Cucumber diced
- 1/2 cup Cherry tomatoes halved
- 1/4 cup Fresh parsley chopped
- 1/4 cup Fresh dill chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. This creates the vibrant dressing.
- Add the cooled orzo to the bowl with the dressing.
- Stir in the crumbled feta cheese, Kalamata olives, red onion, cucumber, cherry tomatoes, parsley, and dill. Gently toss to ensure even distribution of ingredients.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best taste, chill for several hours or overnight.
- Serve chilled. Enjoy!
Notes
For a richer flavor, use high-quality olive oil. Feel free to adjust the amount of lemon juice and vinegar to your liking. You can also add other vegetables, such as bell peppers or artichoke hearts. Consider adding some crumbled halloumi cheese for an extra salty, tangy twist.