Classic Greek Orzo Salad
This light and refreshing orzo salad combines tender orzo pasta with juicy tomatoes, crisp bell peppers, and cool cucumber in a zesty Mediterranean dressing. Perfect as a side dish or light lunch, it’s bursting with tangy, herby, and salty flavors that capture the spirit of Greek cuisine.
- Prep Time: 10
- Cook Time: 15
- Total Time: 32
- Yield: 4 servings 1x
- Category: quick
- Method: Stovetop and Chilling
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 1/2 cups uncooked orzo pasta
1 cup cherry tomatoes, quartered
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1 cup diced cucumber
1/4 cup chopped red onion (optional)
1/4 cup crumbled feta cheese
1/4 cup fresh basil, sliced
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente (8-10 minutes). Drain and rinse with cold water to cool.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
In a large bowl, add cooked orzo, cherry tomatoes, bell peppers, cucumber, and red onion (if using). Pour the dressing over the salad and toss to coat evenly.
Stir in crumbled feta cheese and fresh basil.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
The salad tastes even better the next day when the flavors have deepened.
Feel free to add grilled vegetables or chickpeas for additional texture and protein.
Serve chilled for the best experience.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Find it online: https://yumandrun.com/classic-greek-orzo-salad-recipe/