All-purpose flour
1 Recipes Almond milk
1 Recipes Avocado
2 Recipes Baby carrot
1 Recipes Balsamic vinegar
2 Recipes Basil
4 Recipes Basil pesto
1 Recipes Beef
1 Recipes Beef broth
1 Recipes Bell Pepper
1 Recipes Bell pepper
3 Recipes Black Pepper
2 Recipes Black pepper
5 Recipes Breadcrumb
1 Recipes Broccoli
1 Recipes Butter
7 Recipes Cabbage
1 Recipes Cajun seasoning
1 Recipes Carrot
6 Recipes Cauliflower
1 Recipes Cauliflower rice
1 Recipes Celery
4 Recipes Cheese
2 Recipes Cherry tomato
10 Recipes Chia seed
1 Recipes Chia seeds
1 Recipes Chicken
1 Recipes Chicken breast
8 Recipes Chicken breasts
1 Recipes Chicken broth
2 Recipes Chickpeas
1 Recipes Cooked chicken
1 Recipes Cooking spray
1 Recipes Cornstarch
1 Recipes Cream
1 Recipes Cucumber
6 Recipes Dijon mustard
1 Recipes Dried oregano
1 Recipes Dried rosemary
1 Recipes Dried thyme
1 Recipes Egg
9 Recipes Egg noodle
1 Recipes Elbow macaroni
1 Recipes Feta cheese
1 Recipes Firm tofu
1 Recipes Flour
2 Recipes Fresh basil
1 Recipes Fresh ginger
1 Recipes Fresh lemon juice
1 Recipes Fresh parsley
7 Recipes Frozen peas
3 Recipes Fusilli
1 Recipes Garlic
22 Recipes Garlic powder
1 Recipes Ginger
1 Recipes Grated Parmesan cheese
1 Recipes Greek yogurt
2 Recipes Green Bean
1 Recipes Green onion
1 Recipes Ground beef
2 Recipes Ground turkey
1 Recipes Heavy cream
5 Recipes Honey
1 Recipes Italian seasoning
1 Recipes Kalamata olive
1 Recipes Lasagna noodles
1 Recipes Lemon
2 Recipes Lemon juice
8 Recipes Lemon zest
1 Recipes Lettuce leave
1 Recipes Linguine
2 Recipes Macaroni pasta
1 Recipes Marinara sauce
4 Recipes Mayonnaise
2 Recipes Milk
2 Recipes Mixed berries
1 Recipes Mixed green
1 Recipes Mixed vegetables
2 Recipes Mozzarella cheese
3 Recipes Mushroom
5 Recipes Olive Oil
1 Recipes Olive oil
26 Recipes Onion
8 Recipes Onion powder
1 Recipes Oregano
3 Recipes Orzo pasta
1 Recipes Pancetta
1 Recipes Panko bread crumb
1 Recipes Paprika
1 Recipes Parmesan
1 Recipes Parmesan cheese
10 Recipes Parsley
6 Recipes Pasta
5 Recipes Pasta shells
1 Recipes Pea
1 Recipes Penne pasta
2 Recipes Pepper
8 Recipes Pesto sauce
1 Recipes Pine nuts
2 Recipes Potato
2 Recipes Provolone cheese
1 Recipes Puff pastry
1 Recipes Quinoa
1 Recipes Red Pepper
1 Recipes Red bell pepper
2 Recipes Red onion
6 Recipes Red pepper
1 Recipes Red wine vinegar
1 Recipes Ricotta cheese
2 Recipes Salmon
1 Recipes Salt
4 Recipes Sesame oil
1 Recipes Sesame seed
1 Recipes Shredded cheddar cheese
1 Recipes Shrimp
1 Recipes Smoked Paprika
1 Recipes Sour cream
1 Recipes Soy sauce
5 Recipes Spaghetti
3 Recipes Spaghetti squash
1 Recipes Spinach
4 Recipes Tahini
1 Recipes Thyme
2 Recipes Tomato
3 Recipes Tuna
2 Recipes Turkey
1 Recipes Vanilla extract
1 Recipes Vegetable Broth
1 Recipes Water
1 Recipes Whole-grain bread
1 Recipes Yellow bell pepper
1 Recipes Zucchini
4 Recipes zest
1 Recipes
Image of Greek Orzo Salad
Thumbnail of Greek Orzo SaladThumbnail of Greek Orzo SaladThumbnail of Greek Orzo SaladThumbnail of Greek Orzo Salad

Greek Orzo Salad

Cooking Time: 20 mins

Calories: 350

Ingredients: 13

A refreshing Greek Orzo Salad made with tender orzo pasta, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed in a tangy lemon vinaigrette. Perfect for a light meal or a side dish, this vibrant salad can be enjoyed fresh or chilled.

Orzo pasta Cucumber Cherry tomato Feta cheese Kalamata olive Fresh parsley Olive oil Lemon juice Red wine vinegar Garlic Dried oregano

Recipe Ingredients

  • Orzo pasta: 1 cup (uncooked)
  • Cucumber: 1 medium, diced
  • Cherry tomatoes: 1 cup, halved
  • Feta cheese: ½ cup, crumbled
  • Kalamata olives: ½ cup, sliced
  • Fresh parsley: 2 tablespoons, chopped (optional)
  • For Lemon Vinaigrette
  • Olive oil: 3 tablespoons
  • Lemon juice: 2 tablespoons
  • Red wine vinegar: 1 tablespoon
  • Garlic: 1 clove, minced
  • Dried oregano: 1 teaspoon
  • Salt and pepper: To taste

Step-by-Step Instructions

  1. 1 Step
    Cook the Orzo: Boil orzo pasta in salted water according to package instructions (about 8-10 minutes).
  2. 2 Step
    Drain, rinse with cold water, and set aside to cool.
  3. 3 Step
    Prepare the Vegetables: Dice the cucumber, halve the cherry tomatoes, and slice the olives.
  4. 4 Step
    Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
  5. 5 Step
    Assemble the Salad: In a large mixing bowl, combine the cooked orzo, cucumber, cherry tomatoes, olives, and feta cheese.
  6. 6 Step
    Pour the lemon vinaigrette over the salad and toss gently to combine.
  7. 7 Step
    Serve: Garnish with chopped parsley (if using) and serve immediately or refrigerate for up to 2 hours for a chilled option.
  8. 8 Step
    Tips: - Add grilled chicken or shrimp for extra protein. - Store leftovers in an airtight container for up to 2 days in the refrigerator.