Description
Greek Orzo Pasta Salad is a vibrant and satisfying dish that captures the essence of Mediterranean flavors in every bite. Bursting with fresh vegetables, tangy feta cheese (or a dairy-free alternative), and hearty orzo pasta, this salad is perfect for any occasion—from family gatherings to sunny picnics. With a delightful combination of textures and tastes, it serves as both a refreshing side dish and a nutritious main course when topped with grilled chicken or chickpeas. Quick to prepare and even better when made ahead, this salad is an ideal option for meal prep. Enjoy the ease of whipping up this colorful dish that everyone will love!
Ingredients
Scale
- 2 cups uncooked orzo
- 4 cups water or broth
- 1/4 cup Greek vinaigrette
- 2 cups kalamata olives (pitted)
- 4 oz feta cheese (crumbled or dairy-free)
- 2 cups cucumber (sliced and quartered)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onions (diced)
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons lemon zest (minced)
Instructions
- Cook orzo in boiling water or broth for 8-12 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooled orzo with kalamata olives, feta cheese, cucumber, cherry tomatoes, red onions, kosher salt, black pepper, and lemon zest. Mix gently.
- Taste and adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg