Description
Greek Orzo Salad is a refreshing and vibrant dish that combines tender orzo pasta with a medley of fresh vegetables, creamy feta cheese, and zesty dressing. Perfect for summer gatherings, picnics, or quick lunches, this salad is not only delicious but also packed with nutrients. Its versatility allows you to serve it as a standalone main course or as a delightful side dish. With minimal cooking required and easy prep steps, you’ll love how quickly this healthy meal comes together. Enjoy the explosion of flavors in every bite!
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber (sliced)
- 2 cups cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted and sliced)
- 1 small red bell pepper (diced)
- 1 can chickpeas (15.5 ounces, drained and rinsed)
- 1 small red onion (diced)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup olive oil
- 2 cloves garlic (minced)
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (finely grated)
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
Instructions
- Cook the orzo in salted boiling water for 7-8 minutes until al dente.
- Drain the orzo and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo with chopped vegetables and crumbled feta.
- In a separate bowl, whisk together dressing ingredients until combined.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or chill in the refrigerator for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg