Description
Indulge in the refreshing flavors of our Greek Orzo Salad Recipe, a delightful Mediterranean dish that perfectly combines al dente orzo pasta with vibrant vegetables. This salad is not only quick to prepare, taking just 30 minutes from start to finish, but it’s also incredibly versatile, making it suitable for any meal – whether enjoyed as a light lunch, a side for grilled meats, or as a colorful addition to potlucks and picnics. Tossed in a tangy red apple vinegar vinaigrette, every bite bursts with flavor while being packed with nutrients. Customize it with your favorite veggies or proteins for an even more satisfying experience!
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 English cucumber (diced)
- 1/3 cup diced red onion
- 1 cup cherry tomatoes (halved)
- 3 tablespoons chopped flat-leaf parsley
- 1/3 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red apple vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt and fresh ground pepper to taste
Instructions
- Cook the orzo in boiling water according to package instructions until al dente (8–10 minutes). Rinse under cold water and drain.
- In a large mixing bowl, combine the cooked orzo, diced cucumber, red onion, halved cherry tomatoes, parsley, olives, and feta cheese.
- Whisk together olive oil, red apple vinegar, honey, dijon mustard, garlic powder, oregano, salt, and pepper in a separate bowl.
- Pour the vinaigrette over the salad and toss gently until evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg