Greek Orzo Salad

• 8 ounces orzo pasta
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 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; set aside.
2. 2 In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, feta (if using), parsley, and dill.
3. 3 In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. 4 Pour the dressing over the orzo and vegetables; toss to coat.
5. 5 Refrigerate for at least 30 minutes to allow flavors to meld.
6. 6 Give it a final toss before serving.

Nutrition

Tips

• For a make-ahead option, prepare the salad a day in advance and store without feta to prevent it from becoming too soft.
• Customize with your favorite Mediterranean veggies like bell peppers or artichoke hearts.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving again.

Serving Suggestions

• Pair with grilled chicken or shrimp for a heartier meal.
• Serve alongside pita bread and hummus for a complete Mediterranean feast.

FAQ