Description
A refreshing and flavorful Greek Orzo Pasta Salad packed with Mediterranean ingredients like olives, feta, and vegetables, perfect for picnics, potlucks, or a light meal.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with chopped parsley before serving.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Can be made a day ahead and stored in the refrigerator.
- Feel free to add grilled chicken or chickpeas for added protein.
- Use whole wheat orzo for a healthier option.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg