Greek Orzo Salad
Our Greek Orzo Salad is technically a pasta salad, but it’s not anything like the mayo-laced macaroni salad you usually find at a potluck. Where macaroni salad relies mostly on creaminess, this salad is all about a combination of bright Mediterranean flavors instead. It’s seriously packed with yummy stuff – chewy orzo, plenty of fresh crunch, and salty feta and olives. Yum!
So, what do we have here? The base is orzo, as you might have guessed by the name, but that’s only the beginning. As far as crunch goes, there’s English cucumber, green bell pepper, and red onion. Spinach, parsley, and cherry tomatoes add freshness, while kalamata olives and feta add a nice saltiness, and a bright lemony dressing ties it all together.
Why You’ll Love This Recipe
This Greek Orzo Salad is a refreshing twist on the traditional pasta salad. It’s bursting with vibrant Mediterranean flavors and textures, making it a perfect dish for any occasion. Whether you’re planning a picnic or a quick weeknight dinner, this salad is easy to prepare and even easier to enjoy.
Kitchen Equipment You’ll Need
- Large pot for boiling orzo
- Colander for draining
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Cutting board and knife
Ingredients
For the Salad:
- 1 1/4 cups (8 oz) dry orzo
- 1 medium English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 cup pitted kalamata olives, halved
- 1 medium red onion, chopped
- 1 small green pepper, chopped
- 1 cup feta cheese, crumbled
- 1 1/2 cups baby spinach, chopped
- 3 tablespoons fresh parsley, chopped
For the Dressing:
- 1/2 cup olive oil
- Juice of 1 lemon
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Bring a large pot of salted water to a boil over high heat. Add orzo and cook until al dente, about 7 minutes. Drain and rinse under cold water.
- Transfer the orzo to a large bowl, and add cucumber, tomatoes, olives, red onion, bell pepper, feta, spinach, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, and salt and pepper, then pour over the orzo and vegetables.
- Toss everything together to combine, adjust seasoning as needed, and serve. Enjoy!
Tips for Success
- Ensure the orzo is thoroughly rinsed in cold water to stop the cooking process and prevent it from sticking together.
- For the best flavor, let the salad sit for a few minutes after tossing to allow the dressing to soak into the ingredients.
Additional Tips or Variations
- Add grilled chicken or shrimp for a protein boost.
- Include roasted red peppers or artichoke hearts for extra flavor.
- Switch out the spinach for arugula for a peppery kick.
Nutritional Highlights (Per Serving)
This salad is packed with fiber from the vegetables and orzo, healthy fats from the olive oil, and protein from the feta cheese, making it a well-rounded dish.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time? Absolutely! This salad keeps well in the refrigerator for up to 3 days. Just be sure to toss it again before serving.
Is this salad vegan? To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative.
Conclusion
Our Greek Orzo Salad is a delightful medley of flavors and textures, perfect for any meal or gathering. We hope you enjoy making and savoring this dish as much as we do. Give it a try, and don’t forget to share your experiences and any personal twists you add!