Greek Pasta Salad

• 8 oz orzo pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Steps

1. 1 Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 2 In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, olives, and parsley.
3. 3 Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the pasta mixture and toss until well coated.
5. 5 Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Nutrition

Tips

• For a heartier salad, add grilled chicken or chickpeas.
• If you prefer a gluten-free option, ensure your orzo is labeled gluten-free.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving.

Serving Suggestions

• Pair with grilled chicken or falafel for a complete meal.
• Serve alongside warm pita bread for a delightful appetizer.

FAQ