Greek Orzo Pasta Salad with Feta

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and rinse under cold water.
2. 2 In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
3. 3 Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the orzo mixture and toss to combine.
5. 5 Chill in the refrigerator for at least 30 minutes before serving.

Equipment

• Large bowl
• Whisk

Variations

• Add some diced bell peppers for extra crunch.
• Substitute mozzarella for feta for a milder flavor.

Substitutions

• Use gluten-free orzo to keep it gluten-free.
• Substitute lemon juice for red wine vinegar for a tangier taste.

Pairings

• Grilled chicken
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For best flavor, let the salad marinate in the fridge for a few hours or overnight.
• Add some grilled chicken for a protein boost!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: This salad does not freeze well due to the texture of the vegetables and cheese.

Serving Suggestions

• Pair with grilled chicken or lamb skewers for a hearty meal.
• Serve with warm pita bread on the side.

FAQ