Greek Orzo Salad
This Greek Orzo Salad is a fresh and flavorful Mediterranean-inspired pasta salad made with tender orzo, cherry tomatoes, cucumber, Kalamata olives, and feta cheese tossed in a bright lemon vinaigrette. Perfect as a side dish, light lunch, or make-ahead salad for gatherings!
Servings: 4 servings
Ingredients
Orzo Salad
- 1 cup dry orzo
- 1 ½ cups cherry tomatoes halved
- ¾ cup cucumber diced, About ½ of a large English cucumber
- ⅓ cup Kalamata olives pitted and sliced
- ¼ cup red onion very thinly sliced or finely diced
- ½ cup crumbled feta cheese
Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice From about 1 medium lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the orzo in well-salted water until al dente. Drain and add to a large bowl. I like to leave the orzo hot, but you can also rinse it in cool water as desired.
- Add tomatoes, cucumber, olives, red onion, and feta.
- Make the vinaigrette by whisking together all of the ingredients in a jar or small bowl.
- Drizzle with the vinaigrette and gently toss until fully combined. Taste and adjust with extra salt, lemon juice, or olive oil as needed. ENJOY!
Notes
Storage Instructions - Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad may absorb some of the dressing as it sits, so stir in a drizzle of olive oil or fresh lemon juice before serving.
Nutrition
Calories: 346kcal | Carbohydrates: 34g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 849mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 1mg
