Greek Orzo Salad W Kalamata and Feta
Bright, zesty, and loaded with Mediterranean flavors, this Greek Orzo Salad with Kalamata Olives and Feta is the ultimate side dish or light meal. Combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, sweet red bell pepper, and tangy red onion, this salad is elevated with the briny goodness of Kalamata olives and creamy crumbled feta cheese. A vibrant homemade dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, garlic, and oregano ties everything together beautifully. Perfect for meal prep, potlucks, or picnics, this easy-to-make dish can be served chilled or at room temperature, making it as versatile as it is delicious. Ready in just under 30 minutes, this salad is a healthier, flavorful choice that embodies the essence of Greek cuisine!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra-virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool the pasta completely. Set aside.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, diced cucumber, red bell pepper, red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the orzo mixture and toss gently until all the ingredients are evenly coated.
Taste and adjust seasoning if necessary. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and garnish with additional feta cheese or parsley, if desired.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
