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To make a tasty Greek Orzo Salad with Feta, you'll need the following: - 1 ½ cups orzo pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (red or yellow), diced - ½ red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - ½ cup fresh parsley, chopped - ¼ cup extra virgin olive oil - 2 tablespoons red wine vinegar (or lemon juice) - 1 teaspoon dried oregano - Salt and black pepper to taste I know you might not have every ingredient on hand. Here are some easy swaps: - Orzo: Use quinoa or farro if you want a gluten-free option. - Kalamata olives: Black olives work well too. - Feta cheese: Try goat cheese or mozzarella for a different taste. - Red wine vinegar: Lemon juice gives a bright flavor that works great. - Fresh parsley: Basil or mint can add a fresh twist. This salad is not just tasty; it's healthy too! Here’s what you get per serving: - Calories: 320 - Protein: 10g - Carbohydrates: 30g - Fat: 20g - Fiber: 3g - Sugar: 2g This Greek Orzo Salad with Feta is full of flavor and good for you. Enjoy making it! {{ingredient_image_1}} Start by boiling a large pot of water. Add a pinch of salt to the water. Once it boils, add 1 ½ cups of orzo pasta. Cook the orzo according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When it's done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. While the orzo cooks, grab your chopping board. Dice 1 medium cucumber and chop 1 cup of cherry tomatoes in half. Next, take 1 bell pepper and dice it. You can use red or yellow bell pepper based on your taste. Finally, finely chop ½ of a red onion. Set all the chopped veggies aside for later. In a small bowl, combine ¼ cup of extra virgin olive oil and 2 tablespoons of red wine vinegar. If you prefer, you can use lemon juice instead. Add 1 teaspoon of dried oregano, salt, and black pepper to taste. Whisk all the ingredients together until they blend well. This dressing adds great flavor to your salad. In a large mixing bowl, combine the cooked orzo, chopped vegetables, and 1 cup of Kalamata olives. Sprinkle in 1 cup of crumbled feta cheese and ½ cup of chopped parsley. Gently toss everything together so the ingredients mix well. The colors and textures will look amazing already! Now, it’s time to taste your salad. Grab a spoon and take a small bite. Adjust the seasoning if needed. You might add more salt, pepper, or olive oil to enhance the flavor. This step is important for making the salad delicious. Cover the salad with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This chilling time helps the flavors mix nicely. When you’re ready to serve, take it out and give it a gentle toss. You can serve it chilled or at room temperature. For a nice touch, garnish with extra feta and parsley before serving. To stop orzo from sticking, add salt to the water. Salty water helps keep the pasta separate. Stir the orzo during cooking to break up clumps. After cooking, rinse the orzo under cold water. This cools it quickly and stops the cooking process. Make sure it's dry before adding it to the salad. A little olive oil can also help keep it from sticking together. Chop your vegetables evenly for a nice look. Start with the cherry tomatoes. Cut them in half to let their juice mix in. Next, take the cucumber and dice it into small pieces. This adds crunch to the salad. For the bell pepper, remove the seeds before dicing. A sharp knife makes cutting easier and safer. Finally, the red onion should be finely chopped to balance its strong taste. Fresh herbs bring life to your salad. Use parsley for a bright taste. Dried oregano adds warmth and earthiness. When mixing, taste as you go. This helps you find the right flavor. If you want a kick, add a pinch of red pepper flakes. A splash of lemon juice can brighten the flavors, too. Mixing these herbs and spices will make your Greek orzo salad really shine. Pro Tips Cook Orzo Al Dente: Make sure to cook the orzo just until al dente for the best texture. Overcooking can make it mushy. Use Fresh Herbs: Fresh parsley adds a vibrant flavor. You can also experiment with fresh mint for a refreshing twist. Chill for Flavor: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, enhancing the overall taste. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers or artichokes based on your preference. {{image_2}} You can make this Greek Orzo Salad heartier by adding protein. Cooked chicken is a great choice. Simply grill or bake it, then slice it into pieces. Shrimp is another tasty option. Sauté shrimp in olive oil and garlic until they are pink. For a plant-based option, try chickpeas. Drain and rinse canned chickpeas, then mix them in. Each protein option adds flavor and keeps you full. This salad is flexible with vegetables. You can use what is fresh and in season. In summer, add sweet corn or zucchini. In fall, include roasted butternut squash or Brussels sprouts. You can also use leafy greens like spinach or arugula. These swaps let you enjoy different flavors throughout the year. Plus, it keeps the salad exciting and fresh! Feta is classic, but you can try other cheeses. Goat cheese brings a creamy texture and tangy flavor. Crumble it over the salad for a nice twist. Ricotta is another option. It adds richness and softness. You can dollop it on top for a lovely presentation. Switching up the cheese can change the whole dish while keeping it delicious. To keep your Greek orzo salad fresh, store it in an airtight container. This helps prevent air from drying it out. If you have added dressing, keep it separate to maintain crunch in the veggies. Use a small jar for the dressing, then mix it in just before serving. When stored properly, your orzo salad can last up to three days in the fridge. After this time, the veggies may lose their crispness and flavor. Always check for any signs of spoilage before eating. If it smells off or looks unusual, it’s best to toss it out. Freezing is not ideal for this salad. The orzo and vegetables can become mushy once thawed. However, if you want to freeze it, do so without the dressing. Store the salad in a freezer-safe container and consume it within a month for best quality. When ready to eat, let it thaw in the fridge overnight, then add fresh dressing before serving. If you can't find orzo, don't worry! You can use other small pastas like ditalini or couscous. Quinoa and rice also work well, adding a different texture. Just make sure to cook them according to the package instructions. Each option brings its own flavor and style. Yes, you can make this salad ahead of time! It tastes even better after sitting for a few hours. I suggest making it the night before. Just store it in the fridge. It allows all the flavors to blend nicely. If you plan to serve it later, add the dressing just before serving. Greek orzo salad goes great with many dishes. Try serving it alongside grilled chicken or fish. It also pairs well with lamb or veggie skewers. For a lighter meal, serve it with a soup like tomato or lentil. The options are endless, making it a versatile side dish! You learned how to make a delicious Greek Orzo Salad by combining fresh ingredients and flavors. You explored tips for cooking, seasoning, and storage. Remember, you can swap ingredients to fit your taste. This salad is perfect for any meal or gathering. Enjoy making it your own with different proteins or veggies! Keep these ideas in mind, and your salad will always impress. Now, it’s time to gather your ingredients and create something tasty!

Greek Orzo Salad with Feta

A refreshing salad featuring orzo pasta, fresh vegetables, Kalamata olives, and feta cheese, dressed in a tangy vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1.5 cups orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper red or yellow, diced
  • 0.5 medium red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt and black pepper

Instructions
 

  • In a large pot of boiling salted water, cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  • While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and black pepper until well combined.
  • In a large mixing bowl, combine the cooked orzo, chopped vegetables, Kalamata olives, crumbled feta cheese, and chopped parsley.
  • Pour the dressing over the salad and gently toss until everything is well coated.
  • Taste the salad and adjust the seasoning with more salt, pepper, or olive oil as needed.
  • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Serve the salad in a large bowl and garnish with additional feta and parsley on top. You can also drizzle a bit more olive oil for a shiny finish before serving.
Keyword feta cheese, Greek salad, orzo salad, vegetarian