Perfect Greek Orzo Salad
Vibrant, refreshing, and bursting with Mediterranean flavors, this Perfect Greek Orzo Salad is a must-try for any occasion! Featuring tender orzo pasta tossed with crisp cucumbers, sweet cherry tomatoes, crunchy red bell peppers, and briny Kalamata olives, this salad perfectly balances texture and taste. A tangy lemon and red wine vinaigrette infused with garlic and oregano ties it all together, while crumbled feta cheese and fresh parsley add rich, savory notes. Ready in just 25 minutes, this versatile dish is perfect as a light lunch, a picnic side, or a healthy addition to your weeknight dinner spread. Serve it chilled or at room temperature for a vibrant taste of Greece! Keywords: Greek orzo salad, Mediterranean pasta salad, easy summer salad, healthy side dish.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 1 Red bell pepper (diced)
- 0.5 cup Red onion (finely chopped)
- 0.5 cup Kalamata olives (sliced)
- 0.75 cup Feta cheese (crumbled)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Olive oil
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and gently toss to combine.
Add the cooled orzo pasta to the bowl. Stir everything together until well mixed and the dressing evenly coats the ingredients.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 306 mg | 7% | |
*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.
