Mediterranean Orzo Delight

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients make this dish fresh and bright. Orzo pasta gives a nice base. I love using cherry tomatoes for their sweetness. Diced cucumber adds crunch. A colorful bell pepper brings a sweet taste. The red onion gives a little bite. Kalamata olives add a salty, rich flavor. Feta cheese makes it creamy and tangy. Fresh parsley adds a pop of color and taste. For the dressing, I keep it simple yet flavorful. Olive oil brings richness. Lemon juice adds a zesty kick. Dried oregano gives an earthy note. I always taste and adjust salt and pepper to make it perfect. This mix ties all the flavors together. With these ingredients, you can make a delicious Greek Orzo Salad that everyone will love. {{ingredient_image_1}} 1. First, cook the orzo pasta. Bring water to a boil in a pot. Add one cup of orzo pasta. Boil it for about 8-10 minutes, until it is al dente. This means it should be firm but not hard. 2. After cooking, drain the orzo in a colander. Rinse it under cold water. This stops the cooking process and cools it down quickly. 1. In a large bowl, combine the cooled orzo with the veggies and olives. Add one cup of halved cherry tomatoes, one diced cucumber, one diced bell pepper, and half a finely chopped red onion. Toss them together. 2. Now it’s time to prepare the dressing. In a small bowl, whisk together two tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and a pinch of salt and pepper. This dressing will add a fresh taste to the salad. 1. Pour the dressing over the orzo mixture. Gently toss everything together. Make sure the orzo and veggies are evenly coated. 2. Next, add half a cup of crumbled feta cheese and a quarter cup of chopped fresh parsley. Fold them into the salad carefully. 3. Finally, cover the salad and chill it in the fridge for at least 30 minutes. Chilling helps the flavors blend and makes the dish refreshing and tasty. To achieve al dente orzo, boil the pasta in salted water. Start checking it a minute or two before the package's time. It should be firm yet tender. Chilling the salad is key for flavor. After mixing, cover the salad and chill it for at least 30 minutes. This helps all the flavors blend well together. For serving, I love using a large bowl. It allows everyone to help themselves. You can also serve in individual bowls for a more personal touch. Garnish each serving with extra feta and parsley. Drizzle a bit more olive oil and lemon juice just before serving. This adds a fresh look and taste. Store leftovers in an airtight container. This keeps the salad fresh for up to three days in the fridge. When reheating, be careful. Use a low heat to avoid making the orzo mushy. If it's cold, enjoy it straight from the fridge. It still tastes great! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They will elevate the dish and add vibrant colors. Customize Your Dressing: Feel free to adjust the olive oil and lemon juice ratio based on your taste preference. A bit more lemon can brighten the dish! Let It Chill: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, making each bite more delicious. Make It Ahead: This salad can be made a day in advance. Just keep the feta separate until serving to maintain its texture. {{image_2}} If you want to switch up the orzo, try using quinoa or rice. Both are gluten-free and add great texture. For a different cheese, you can use goat cheese or even ricotta. Each cheese gives a unique taste and blends well with the salad. Seasonal veggies make great additions. Try adding zucchini, asparagus, or spinach for color and crunch. You can also toss in proteins like grilled chicken or chickpeas for a heartier meal. These options make the salad more filling and satisfying. Change the herbs in your dressing for a new flavor. Use fresh basil or dill for a twist. You can also try different vinegars like red wine or balsamic for a richer taste. If you prefer creamy, mix in yogurt or sour cream. These changes will make the dressing even more delicious. A serving of Greek Orzo Salad with Feta has about 250 calories. It packs around 8 grams of protein, 12 grams of fat, and 30 grams of carbohydrates. This balance makes it a great choice for a light meal or side dish. This salad is rich in healthy fats from olive oil and feta cheese. Feta provides calcium and protein, which are key for strong bones and muscles. Kalamata olives add antioxidants, which help fight cell damage. The fresh veggies, like cucumbers and tomatoes, offer vitamins and hydration. This dish aligns well with Mediterranean diet principles, which focus on whole foods, healthy fats, and plenty of fruits and veggies. I suggest a portion size of about 1 cup for a main dish or a side. This way, you can enjoy it without overdoing it. If you're planning a meal, consider making enough for at least 4 servings. You can adjust the recipe easily to suit your crowd. Just double the ingredients if you have more guests. You can store Greek Orzo Salad with Feta in the fridge for about three to five days. To keep it fresh, place it in an airtight container. This helps to prevent any odors from the fridge from getting in. If you notice any excess moisture, use a paper towel to absorb it before sealing the container. Yes, you can make Greek Orzo Salad with Feta ahead of time. I often prepare it the night before a gathering. This gives the flavors time to blend. Just remember to keep the salad chilled in the fridge. For best results, add the feta cheese right before serving. This keeps it fresh and crumbly. Greek Orzo Salad pairs well with many dishes. You can serve it alongside grilled chicken or fish for protein. It also works great with pita bread and hummus for a light meal. For a vegetarian option, try it with stuffed bell peppers or roasted vegetables. These pairings create a balanced and tasty meal. This blog post covered how to make a delicious Greek Orzo Salad with Feta. We explored the main ingredients, detailed steps for preparation, and offered tips for cooking and storage. You can also get creative with ingredient variations and learn about its health benefits. Enjoy your tasty salad, knowing it's simple to make and packed with flavor. This dish is great for meals and can be customized to fit your taste. Try it out and find your favorite twist!$

A refreshing salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed with olive oil and lemon.

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Prep Time 15

Cook Time 10

Total Time 45

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
0.5 cup red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
Pour the dressing over the orzo mixture and gently toss to combine, ensuring everything is coated evenly.
Add in the crumbled feta cheese and chopped parsley, and gently fold them into the salad.
Adjust seasoning with additional salt and pepper if needed, and mix again.
Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Notes

Serve the salad in a large bowl, garnishing with extra feta and parsley on top. Drizzle a bit more olive oil and lemon juice just before serving for added freshness.

Keyword Mediterranean, orzo, salad, vegetarian