Name: Greek Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 1/2 cups orzo pasta; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/2 cucumber, diced; 1/2 red onion, finely chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper, to taste

Description

This refreshing Greek Orzo Salad combines tender orzo pasta with briny Kalamata olives, creamy feta cheese, crisp cucumber, and sharp red onion, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a side dish, it’s easy to prepare in just 20 minutes and can be served chilled or at room temperature.

Ingredients

Scale

Salad Ingredients

1 1/2 cups orzo pasta
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/2 cucumber, diced
1/2 red onion, finely chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper, to taste

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Instructions

Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion. Gently toss to distribute the ingredients evenly.
Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until the dressing is smooth and emulsified.
Toss the Salad: Pour the dressing over the orzo salad mixture. Carefully toss everything together to ensure the salad is evenly coated with the dressing.
Serve: Serve the Greek Orzo Salad chilled for a refreshing dish or at room temperature for a more mellow flavor. Enjoy as a light meal or side dish.

Notes

For best results, chill the salad for at least 30 minutes before serving to allow flavors to meld.
You can add chopped fresh herbs like parsley or mint for extra freshness.
Substitute lemon juice with red wine vinegar for a tangier dressing.
To make this salad vegan, omit the feta or use a plant-based cheese alternative.
This salad keeps well in the refrigerator for up to 2 days, but dress it just before serving to maintain freshness.