Greek Orzo Salad
A refreshing Greek Orzo Salad packed with flavors, perfect for any occasion.
Equipment
- Large pot
- large bowl
Ingredients
Dressing
- 3 tablespoon red wine vinegar
- 2 tablespoon fresh lemon juice
- ⅓ cup olive oil
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
Salad Ingredients
- 16 oz orzo pasta, wheat or gluten-free
- ½ cup halved pitted kalamata olives
- 2 tablespoon brine from olives
- ⅓ cup red onion, diced small
- 3 cups diced cucumber from 1 large English cucumber
- 1 pint grape tomatoes, halved
- 1 medium orange bell pepper, diced
- ½ cup feta cheese, cubed
- fresh oregano optional garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, in a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Add the cheese just before ready to serve.
Notes
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Nutrition
Serving: 3cupCalories: 173kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 4mgSodium: 112mgFiber: 1.5gSugar: 2g
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