Greek Orzo Salad is a refreshing and flavorful dish that combines orzo pasta with fresh vegetables, herbs, and a tangy dressing.
Here’s a simple and delicious recipe for you to try:
Greek Orzo Salad Recipe
Ingredients:
- 1 cup orzo pasta
- 1 ½ cups water or vegetable/chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1/2 cup roasted red peppers, chopped
Instructions:
- Cook the Orzo:
- In a medium pot, bring the water or broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables:
- While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. If using roasted red peppers, chop them as well.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Combine the Salad:
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and roasted red peppers (if using). Add the chopped parsley and dill.
- Add the Dressing and Feta:
- Pour the dressing over the salad and toss to combine. Gently fold in the crumbled feta cheese.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips:
- Add grilled chicken or shrimp for a protein boost.
- Substitute orzo with quinoa or couscous for a gluten-free option.
- Adjust the amount of feta and olives to suit your taste preferences.
Enjoy your vibrant and delicious Greek Orzo Salad! It’s perfect for picnics, potlucks, or as a light meal.
