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- 1 cup orzo pasta - 1 1/2 cups cherry tomatoes, halved - 1 cucumber, diced - 1 cup Kalamata olives, pitted and halved - 1/2 red onion, finely chopped - 1 cup feta cheese, crumbled - 1/3 cup extra virgin olive oil - 2 tablespoons red wine vinegar (or lemon juice for a twist) - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - Zest of 1 lemon Now, let’s dive into the tasty ingredients that make this salad a hit. First, I use orzo pasta, which is small and rice-like. It soaks up all the flavors well. Cherry tomatoes add a sweet burst. I slice them in half for easy eating. Then, I dice a fresh cucumber. It gives a nice crunch and freshness. Kalamata olives bring a briny bite. I always pit and halve them for a perfect mix. Next, I chop a half red onion finely. This step makes sure the onion flavor isn’t too strong. Feta cheese is must-have in this dish. I crumble it on top for a creamy finish. For the dressing, I whisk together extra virgin olive oil and red wine vinegar. You can also swap the vinegar for lemon juice if you want. I add lemon zest for a bright touch. Fresh herbs like oregano and parsley are key. They add depth and aroma. Finally, I season with salt and pepper to taste. Each ingredient plays a part in making this salad fresh and flavorful. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add one cup of orzo pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When done, drain the orzo. Rinse it under cold water to stop the cooking process. This helps keep the orzo firm. Set it aside to cool completely. Now, let’s chop some fresh veggies. Take 1 and 1/2 cups of cherry tomatoes and slice them in half. Next, dice one cucumber into small pieces. Then, grab one cup of Kalamata olives, pit them, and cut them in half. Finally, finely chop half of a red onion. In a large mixing bowl, combine all these veggies and stir well. For the dressing, whisk together 1/3 cup of extra virgin olive oil and 2 tablespoons of red wine vinegar (or use lemon juice for a twist). Next, add the zest of one lemon, 1 tablespoon of fresh oregano, and 1 tablespoon of fresh parsley. Season the mix with salt and pepper. Keep whisking until everything is well combined. This dressing adds a bright, zesty flavor to your salad. Now it's time to bring everything together. Add the cooled orzo to the bowl with the fresh vegetables. Pour the zesty dressing over the salad. Toss gently until all ingredients are well coated. Then, carefully fold in one cup of crumbled feta cheese. Be gentle so the feta stays in nice chunks. Chilling is key for great flavor. Allow the salad to chill in the fridge for at least 30 minutes. This helps the flavors meld together. Toss the salad once more before serving. Enjoy the fresh, vibrant taste of your Zesty Greek Orzo Salad! To boost the flavor, try adjusting the salt and pepper. A pinch of smoked paprika adds a nice kick. You can also swap red wine vinegar for lemon juice for a fresher taste. If you like heat, a dash of red pepper flakes works well. This salad pairs beautifully with grilled chicken or fish. You can serve it alongside pita bread and hummus for a complete meal. For a lovely presentation, use a large, shallow dish. Sprinkle fresh herbs like parsley on top for color. If you want to prep in advance, cook the orzo and chop the veggies a day before. Store them separately in the fridge. Mix them right before serving to keep everything fresh. The salad stays good for up to three days in the fridge if you keep it covered. Pro Tips Cook Orzo Al Dente: Ensure the orzo is cooked al dente for a firm texture that holds up well in the salad. Use Fresh Herbs: Fresh oregano and parsley will elevate the flavor of the salad, making it more aromatic and vibrant. Chill for Flavor: Letting the salad chill for at least 30 minutes allows the flavors to meld beautifully, enhancing the overall taste. Customize Ingredients: Feel free to add other vegetables or proteins, like bell peppers or grilled chicken, to make it your own. {{image_2}} You can boost your Zesty Greek Orzo Salad by adding protein. Grilled chicken adds flavor and heartiness. Shrimp also works well and brings a nice touch. If you prefer plant-based options, chickpeas are an excellent choice. They add protein and fiber without meat. Make your salad shine with seasonal veggies. In summer, try bright bell peppers or fresh zucchini. In fall, roasted root vegetables add depth. You can also tweak the dressing. Use fresh herbs like basil in summer or thyme in spring. This keeps your salad fresh and exciting all year round. If you need a gluten-free option, seek gluten-free orzo. Many brands now offer rice-based or corn-based varieties. For vegan diets, swap feta cheese with crumbled tofu or a plant-based cheese. This keeps the salad creamy while fitting your dietary needs. To store your Zesty Greek Orzo Salad, use an airtight container. Glass or plastic containers work well. Make sure to seal the lid tightly. This keeps the salad fresh and prevents strong odors from other foods in the fridge. You can store the salad in the fridge for up to three days. After that, the veggies may start to get mushy. You can freeze orzo salad, but it may change a bit. To freeze, place it in a freezer-safe container. Leave some space at the top since it will expand. When you want to eat it, thaw the salad in the fridge overnight. This helps keep the flavors. Be aware that freezing may make the veggies softer. The feta cheese might also lose some of its creaminess. Zesty Greek Orzo Salad can last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to seal it well to keep moisture out. If you notice any change in smell or color, it’s best to throw it away. To extend freshness, consider adding the feta cheese just before serving. This keeps it from becoming mushy and helps the salad taste bright and fresh. Yes, you can use other types of pasta! Orzo is a small rice-shaped pasta that absorbs flavors well. If you want to switch it up, try using small shapes like ditalini or farfalle. These shapes will still hold the dressing and mix well with the veggies. However, larger pasta shapes may not blend as nicely with the small ingredients. Keep in mind that cooking times may vary for different pasta types. No, traditional orzo is not gluten-free. However, there are gluten-free orzo options made from rice or corn. These can substitute regular orzo in your salad. Additionally, you can use gluten-free pasta shapes like quinoa or brown rice pasta. These options will taste great and keep your salad gluten-free without losing flavor or texture. Absolutely! To make the salad vegan, simply leave out the feta cheese. You can replace it with vegan feta or omit it altogether. For a creamy touch, you might add mashed avocado or a dollop of cashew cream. These options add richness without dairy. Ensure your dressing is also vegan by using lemon juice instead of red wine vinegar, if preferred. In this blog post, we explored the delicious Zesty Greek Orzo Salad. We covered the key ingredients, step-by-step instructions, and tips for making it perfect. You can enhance the salad with protein, use seasonal veggies, and adapt it for dietary needs. Remember to store leftovers properly and consider freezing for later. Enjoy this fresh, vibrant dish that’s easy to make and packed with flavor. Whether you serve it at dinner or bring it to a gathering, this salad is sure to impress. Dive in and enjoy every bite!

Zesty Greek Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 whole red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 0.33 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (or lemon juice for a twist)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • to taste Salt and pepper
  • 1 whole Zest of lemon

Instructions
 

  • Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  • Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, and Kalamata olives. Stir well to mix.
  • Whisk the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), lemon zest, chopped oregano, parsley, salt, and pepper until well combined.
  • Combine Ingredients: Add the cooled orzo to the bowl of vegetables. Pour the dressing over the salad and toss gently until all ingredients are well coated.
  • Add Feta: Carefully fold in the crumbled feta cheese, ensuring it doesn’t crumble too much.
  • Chill & Serve: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together. Toss once more before serving.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword Greek, orzo, salad, vegetarian