Name: Greek Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 pound orzo; 1 large English cucumber (sliced); 2 cups cherry tomatoes (halved); 1/2 cup kalamata olives (pitted and halved); 1 small red bell pepper (diced); 1 small green bell pepper (diced); 1 can chickpeas (drained and rinsed); 1 small red onion (diced); 8 ounces feta cheese (crumbled); 1/2 cup olive oil; 2 cloves garlic (minced); 3 tablespoons red wine vinegar; Juice and zest of 1 lemon; 1.5 teaspoons Dijon mustard; Fresh oregano; Sugar, salt, and black pepper to taste

Description

Greek Orzo Salad is a refreshing and vibrant dish that’s perfect for summer gatherings, picnics, or light lunches. This Mediterranean-inspired salad combines tender orzo pasta with a colorful medley of fresh vegetables like cucumbers, tomatoes, and bell peppers, all enhanced by the creamy richness of feta cheese and the briny punch of kalamata olives. With its balance of flavors and textures, this salad is not only delicious but also nutritious, making it an ideal option for those looking to enjoy a wholesome meal. Quick to prepare in just 20 minutes, Greek Orzo Salad can be served as a main course or as a delightful side dish that will impress your guests.

Ingredients

Scale

1 pound orzo
1 large English cucumber (sliced)
2 cups cherry tomatoes (halved)
1/2 cup kalamata olives (pitted and halved)
1 small red bell pepper (diced)
1 small green bell pepper (diced)
1 can chickpeas (drained and rinsed)
1 small red onion (diced)
8 ounces feta cheese (crumbled)
1/2 cup olive oil
2 cloves garlic (minced)
3 tablespoons red wine vinegar
Juice and zest of 1 lemon
1.5 teaspoons Dijon mustard
Fresh oregano
Sugar, salt, and black pepper to taste

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Instructions

Cook the orzo in salted boiling water according to package instructions until al dente (about 7-8 minutes). Drain and rinse under cold water.
In a large mixing bowl, combine the cooled orzo with chopped cucumbers, cherry tomatoes, olives, bell peppers, chickpeas, red onion, and feta cheese.
In a separate bowl, whisk together olive oil, garlic, red wine vinegar, lemon juice and zest, Dijon mustard, oregano, sugar, salt, and pepper.
Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Serve immediately or refrigerate for at least an hour before serving to allow flavors to meld.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salads
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 9g
Cholesterol: 15mg