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To make a tasty Greek orzo pasta salad, you need the following ingredients: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small pieces - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, roughly chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons red wine vinegar (or fresh lemon juice) - 1 teaspoon dried oregano - Salt and freshly cracked black pepper, to taste You can boost flavor with these options: - Fresh lemon zest for a citrus kick - Chopped bell peppers for crunch - Artichoke hearts for a Mediterranean twist - A pinch of red pepper flakes for heat This salad is not just delicious; it’s nutritious too! Here’s what you can expect per serving (about 1 cup): - Calories: 250 - Protein: 6g - Carbohydrates: 30g - Fat: 12g - Fiber: 3g - Sugars: 2g This salad is vibrant and full of healthy ingredients. It’s perfect for lunch or a side at dinner. {{ingredient_image_2}} To start, grab a big pot and fill it with water. Add a pinch of salt for taste. Bring the water to a rolling boil. Once it bubbles, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, which means firm but not hard. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and cools it down. In a large mixing bowl, combine the cooled orzo with the other ingredients. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Next, toss in 1/2 cup of sliced Kalamata olives and 1/2 cup of crumbled feta cheese. Mix gently. Be careful not to break the feta, as you want those nice chunks. In a small bowl, whisk together the dressing. Use 3 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. If you prefer, you can use fresh lemon juice instead of vinegar. Add 1 teaspoon of dried oregano, plus a pinch of salt and pepper. This dressing gives the salad a zesty flavor. Now, pour the dressing over the orzo mix. Toss everything together gently. Use a folding motion to keep the ingredients intact. Just before serving, fold in 1/4 cup of roughly chopped fresh parsley. Taste the salad and adjust the seasoning with extra salt and pepper, if needed. For the best flavor, cover the salad and chill it in the fridge for at least 30 minutes. This lets all the flavors blend. When ready to serve, present the salad in a large bowl. You can garnish it with more parsley and a sprinkle of feta for a beautiful touch. Enjoy! To cook orzo just right, start with a big pot. Fill it with water and add a nice pinch of salt. Bring it to a rolling boil. Once the water is boiling, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, so it has a slight bite. After cooking, drain the orzo and rinse it under cold water. This cools it down and stops the cooking process. When cutting vegetables, keep your tools sharp. A sharp knife makes clean cuts. For cherry tomatoes, cut them in half. This helps release their juice. For cucumbers, dice them into small pieces for even bites. A finely chopped red onion adds flavor without overpowering. Always be careful and use a cutting board. This keeps your work area safe and clean. To boost the flavors in your salad, use a zesty dressing. Whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. You can swap the vinegar for fresh lemon juice for a bright taste. Add 1 teaspoon of dried oregano for an aromatic touch. Don’t forget to season with salt and freshly cracked black pepper. This simple dressing ties all the flavors together in your Greek orzo pasta salad. Pro Tips Cook Orzo to Perfection: Ensure you cook the orzo until it is al dente, as it will continue to absorb flavors and moisture from the dressing once mixed. Use Fresh Ingredients: Fresh vegetables and herbs elevate the dish, so opt for the ripest cherry tomatoes and crisp cucumbers for the best flavor. Customize Your Dressing: Feel free to experiment with different herbs or add a dash of garlic powder to the dressing for an extra flavor kick. Chill for Best Flavor: Refrigerating the salad for at least 30 minutes allows the flavors to meld, making every bite more delicious. {{image_4}} You can boost your Greek orzo pasta salad with protein. Cooked chicken or shrimp makes it heartier. Grilled chicken adds a nice smoky flavor. Shrimp cooks quickly and brings a sweet taste. Just chop the protein into bite-sized pieces. Mix it right into the salad. If you're looking for vegetarian options, add chickpeas or black beans. They add protein and fiber. For a vegan twist, skip the feta cheese or use a vegan substitute. Nutritional yeast can give a cheesy flavor without dairy. Fresh herbs like basil or mint can also brighten your salad. Make this salad even more exciting with seasonal swaps. In summer, toss in fresh bell peppers or ripe avocados. In fall, try diced butternut squash or roasted sweet potatoes. Seasonal veggies keep your salad fresh and vibrant all year. Just remember to cut them small so they blend well. Store your Greek Orzo Pasta Salad in an airtight container. This keeps it fresh and tasty. Make sure to let the salad cool before sealing it. If you have extra dressing, keep it separate. This will keep the salad from getting soggy. When ready to eat, drizzle the dressing on top. In the fridge, your Greek Orzo Pasta Salad lasts about 3 to 5 days. Keep it in the airtight container for best results. Check for any signs of spoilage, like odor or color changes. If it looks or smells off, it’s best to toss it out. Freezing orzo salad is not ideal. The texture of the vegetables and feta may change. If you want to freeze it, use a freezer-safe container. The salad can last about 2 months. To eat, thaw it in the fridge overnight. Add fresh herbs and dressing before serving to boost flavor. Orzo pasta is a small, rice-shaped pasta. It is made from durum wheat semolina. This gives it a firm texture and a nice bite. You can find orzo in many stores, often in the pasta aisle. It cooks quickly, making it perfect for salads like Greek orzo pasta salad. Yes! You can use many types of cheese in this salad. Feta is traditional, but you could try ricotta or mozzarella. Goat cheese also works well and adds a creamy texture. Just remember to crumble or dice the cheese before adding it to the salad. To make a gluten-free version, use gluten-free orzo pasta. Many brands offer this option made from rice or quinoa. Follow the same cooking steps. The rest of the ingredients, like vegetables and dressing, are often gluten-free too. Always check labels to be sure. Absolutely! In fact, making Greek orzo pasta salad ahead of time helps the flavors blend. You can prepare it a day in advance. Just store it in the fridge in an airtight container. Give it a quick stir before serving to refresh the flavors. This salad pairs well with many dishes. It makes a great side for grilled meats, like chicken or lamb. You can also serve it with fish or a nice vegetable platter. It’s perfect for summer picnics or potlucks. Enjoy it as a light lunch on its own, too! Greek Orzo Pasta Salad combines fresh ingredients, tasty dressing, and easy steps. We explored essential and optional ingredients to suit your taste. You learned to cook orzo and mix the salad with herbs. Tips helped you cook perfectly and slice veggies safely. You can even customize it with proteins or seasonal swaps. In closing, this salad is versatile, fun, and good for you. Enjoy making it your way and sharing with friends. Dive into this delicious dish and watch it become a favorite!

Mediterranean Orzo Pasta Salad

A refreshing salad featuring orzo pasta, fresh vegetables, feta cheese, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced into small pieces
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar (or fresh lemon juice)
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked black pepper

Instructions
 

  • Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to the water for flavor. Once boiling, add the orzo pasta and cook according to the package instructions until it reaches an al dente texture, typically about 8-10 minutes. Once cooked, drain the orzo and run it under cold water to stop the cooking process and cool it down.
  • In a spacious mixing bowl, combine the cooled orzo pasta with the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Stir gently to mix the ingredients without breaking the feta.
  • In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar (or fresh lemon juice), dried oregano, and a pinch of salt and pepper to create a zesty dressing.
  • Pour the prepared dressing over the orzo mixture. Using a gentle folding motion, toss all the ingredients together until everything is coated in the dressing.
  • To enhance the flavor profile, fold in the chopped fresh parsley just before serving, ensuring it’s evenly distributed throughout the salad.
  • Taste the salad and adjust the seasoning with additional salt and freshly cracked black pepper as desired.
  • For the best flavor experience, cover the salad and refrigerate it for at least 30 minutes, allowing the ingredients to meld beautifully together.

Notes

For best flavor, refrigerate for at least 30 minutes before serving.
Keyword healthy, Mediterranean, orzo, pasta salad, vegetarian