Orzo Salad

This versatile orzo salad makes a tasty light lunch, side dish or appetizer. It’s loaded up with fresh veggies, salty feta cheese and juicy kalamata olives. The garlic, lemon and red wine vinegar dressing brings it all together and makes this the kind of salad you’ll want to whip up again and again. It’s great for any season or occasion and orzo makes a tasty change from elbow macaroni and rice. The Greek flavors in this salad are amazing.

Orzo pasta pairs up with a variety of fresh crisp salad vegetables, olives, feta cheese, and a tangy lemon and garlic dressing.

Orzo Salad Recipe

Prep time: 10 minutes 
Cook time: According to package instructions of the orzo 
Servings: 4-6 

Ingredients: 

• 1 ½ cups dry orzo pasta 
• 2 cups cherry tomatoes, halved 
• 3 Persian cucumbers, diced (mini cucumbers) 
• ½ red onion, finely chopped 
• ½ cup kalamata olives, pitted and sliced 
• 6 oz feta cheese, crumbled 
• ¼ cup fresh parsley, chopped 
• ¼ cup extra virgin olive oil 
• 2 tablespoons red wine vinegar 
• 1 lemon, juiced 
• 1 garlic clove, minced 
• Salt and pepper, to taste 

Instructions: 

1. Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well. 
2. In a large bowl, combine the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese. 
3. Add the chopped parsley to the bowl. 
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing. 
5. Pour the dressing over the salad and toss gently to combine all the ingredients well. 
6. Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your taste. 
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.