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To make a tasty Greek Orzo Salad, gather these main ingredients: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ⅓ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Each of these ingredients brings flavor and color to the dish. The orzo adds a nice chewy texture. The tomatoes and cucumber offer freshness. Kalamata olives and feta cheese provide salty, tangy notes. You can personalize your salad with some optional add-ins. Here are a few ideas: - Bell peppers, diced - Artichoke hearts, chopped - Avocado, diced - Cooked chickpeas for protein These add-ins boost flavor and nutrition. You can mix and match based on what you have. Herbs and spices make your salad taste even better. Use fresh herbs like: - Basil - Mint - Dill You can also add a pinch of red pepper flakes for some heat. Fresh herbs brighten the dish and add depth. They make each bite special and fresh. {{ingredient_image_1}} Start with 1 cup of orzo pasta. Boil water in a pot. Add a pinch of salt to the water. Once it boils, add the orzo. Cook the pasta based on the package instructions. You want it al dente, which means firm to the bite. This usually takes about 8 to 10 minutes. Stir often to prevent sticking. When the orzo is ready, drain it in a colander. Rinse it with cold water to stop the cooking. Let it cool while you prepare the rest of the salad. Grab a large mixing bowl. Add 1 ½ cups of halved cherry tomatoes. Next, add a diced cucumber and ½ finely chopped red onion. Toss in ½ cup of sliced Kalamata olives. Crumble 1 cup of feta cheese into the bowl. Finally, sprinkle in ¼ cup of chopped fresh parsley. Each vegetable adds color and flavor to your salad. Mix them gently with a spoon. This helps to combine the flavors before adding the orzo. In a separate bowl, combine ⅓ cup of olive oil and 2 tablespoons of fresh lemon juice. Add 1 teaspoon of dried oregano for a nice herbal touch. Season with salt and pepper to taste. Using a whisk, mix the dressing until it's smooth. This step is key to getting a well-blended flavor. Once mixed, drizzle the dressing over the salad mixture. Toss everything gently to coat the orzo and veggies evenly. Taste the salad and adjust the seasoning if needed. Let it chill in the fridge for at least 30 minutes. This wait allows the flavors to blend beautifully. To keep orzo from getting mushy, cook it until it's al dente. This means it should be firm to the bite. After cooking, drain the orzo immediately and rinse it under cold water. The cold water stops the cooking process. If you plan to store it, toss it with a little olive oil. This helps keep it separate. When tossing your Greek orzo salad, use a gentle touch. Start by adding the vegetables and feta to the orzo. Then, pour the dressing over the top. Use a large spoon or spatula to lift from the bottom. This way, you mix without crushing the feta or tomatoes. Tossing too hard can make everything mushy. Letting your salad sit helps the flavors blend well. After mixing everything, cover and chill for at least 30 minutes. This time allows the olives, feta, and veggies to soak up the dressing. The result is a salad bursting with flavor. If you have even more time, try chilling it for a few hours. The taste will be even better! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh cherry tomatoes and cucumbers. They will enhance the overall taste and texture of your salad. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes. This helps the flavors to meld together beautifully. Customize Your Olives: While Kalamata olives are traditional, feel free to mix in other varieties like green olives for an extra flavor twist. Feta Cheese Variations: Try using different types of feta cheese, such as herb-infused or smoked feta, to add unique flavors to your salad. {{image_2}} You can easily make Greek Orzo Salad vegetarian. Just skip the feta cheese, or use a plant-based one. For a vegan version, use a dairy-free feta. You can also add more veggies, like bell peppers or spinach, to boost flavor and nutrition. Want a gluten-free Greek Orzo Salad? Substitute orzo with gluten-free pasta. Look for rice or quinoa pasta options. These will give you that same great texture without the gluten. Make sure to check labels for any hidden gluten. Seasonal ingredients can brighten your salad. In summer, fresh corn adds sweetness. In fall, roasted butternut squash brings warmth. You can also swap cherry tomatoes for diced tomatoes in winter. Think about what is fresh and local to keep it tasty and fun! To keep your Greek Orzo Salad fresh, place it in an airtight container. This helps to lock in the flavors and keep the ingredients crisp. If you plan to store it for later, don’t add the dressing right away. Keep the dressing separate until you're ready to serve. This keeps the salad from getting soggy. Greek Orzo Salad can last in the fridge for about 3 to 5 days. After that, the freshness may fade. The veggies might lose their crunch and the flavors can dull. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. If you want to reheat the orzo salad, do so gently. You can warm it in a microwave for a short time. Heat it in 30-second intervals and stir between each. This keeps the salad from drying out. If you want to serve it cold, just take it out of the fridge and enjoy it as is! You can use other small pasta types. Try ditalini, couscous, or quinoa. These options keep the texture light. They also soak up the dressing well. Feel free to experiment with these substitutes. Each brings a unique taste. Greek Orzo Salad lasts about 3 to 5 days in the fridge. The flavors get better over time. Store it in an airtight container. This keeps it fresh and tasty. Check for any changes in smell or texture before eating. Yes, you can make it a day in advance. This allows flavors to blend nicely. Just store it in the fridge until ready to serve. If you make it early, add the dressing right before serving. This keeps the orzo from getting soggy. Greek Orzo Salad is fresh, tasty, and easy to make. You learned about the main ingredients, along with optional add-ins for extra flavor. I shared clear steps for cooking the orzo and preparing the veggies and feta. You can use my tips to keep the orzo firm and enhance every bite. Don't forget the variations for vegan and gluten-free diets, plus smart storage info. Enjoy your salad fresh or as leftovers. With this guide, you're ready to create a dish everyone will love.

Greek Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed with a lemon-olive oil vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.33 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the orzo pasta according to package instructions. Once cooked, drain and set aside to cool.
  • In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
  • In a separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.
  • Once the orzo has cooled, add it to the bowl with the chopped vegetables and cheese.
  • Pour the dressing over the salad and gently toss to combine everything together, ensuring the orzo is well coated with the dressing.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  • Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Keyword Greek, orzo, salad, vegetarian