Greek Orzo Salad
This fresh Greek orzo salad is packed full of bright lemon, crunchy vegetables, and savory olives and feta cheese to make one delicious dish. The perfect cold salad to share with friends at a potluck, or as a side dish for a few meals!
Ingredients
For the pasta
- 8 ounces orzo pasta about 2 cups dried orzo pasta
- 3 large bell peppers about 2 cups, red yellow or orange
- 1/2 large English cucumber seeds removed with a spoon and chopped
- 1 pint cherry tomatoes sliced in half
- 4 ounces kalamata olives sliced, drained about 1/2 cup
- 2 ounces feta cheese, crumbled about 1/2 cup
- Fresh parsley to garnish
For the dressing
- ½ cup olive oil
- 1/2 lemon juice only, about 1 1/2 tablespoons
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon fresh parsley diced finely- plus more to garnish
Instructions
For the salad
- Bring a large pot of salted water to a boil. Cook the dried orzo according to the package directions, usually 7-10 minutes until soft but still al dente. Drain and rinse pasta immediately with cold water to stop the orzo from continuing to cook. Drain all the water from the orzo.
- While the pasta cook,s chop the bell pepper into bite-sized pieces. Use a spoon to remove the seeds from the cucumber, then chop the cucumber into bite sized pieces. Slice the cherry tomatoes in half.
- Mix together the orzo pasta, bell pepper, cucumber, tomatoes and sliced black olives until well combined.
For the dressing
- In a small bowl whisk together the ingredients for the dressing including oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, oregano, salt and pepper. With a whisk, give the dressing a good mix until everything combines well.
- Mix the fresh parsley into the dressing. Add the dressing to the pasta salad. Mix until everything is combined. Add the dressing to the pasta salad. Mix until everything is combined.
- I recommend chilling in the refrigerator for a minimum of 30 minutes to allow the flavors to meld. This dish tastes best served cold. Sprinkle with feta cheese right before serving and more parsley if desired, then enjoy!
Nutrition
Calories: 303kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 387mg | Potassium: 377mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2325IU | Vitamin C: 96mg | Calcium: 67mg | Iron: 1mg
Found on: onmykidsplate.com/greek-orzo-salad/