Description
A refreshing Greek Orzo Pasta Salad that combines pasta with fresh vegetables, olives, and feta cheese, perfect for a light dinner or side dish.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ⅓ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add the chopped parsley and dill, and mix gently.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Greek Orzo Pasta Salad, dinner, orzo recipe, salad