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- 1 cup orzo pasta - 2 cups water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice for a twist) - 1 clove garlic, minced - Salt and pepper to taste Orzo pasta is small and rice-shaped. It cooks quickly and absorbs flavors well. I love using orzo because it adds a nice texture to the salad. Cherry tomatoes bring a sweet burst of flavor. Halving them allows their juices to mix with the dressing. This makes every bite tasty. Cucumbers add crunch and coolness. Diced cucumbers contrast well with the other ingredients. Red onion has a sharp bite. Finely chopping it makes the flavor milder and blends well in the salad. Kalamata olives offer a rich, briny taste. They add depth and a Mediterranean flair to the dish. Feta cheese is creamy and salty. Crumbled feta gives the salad a nice tang. Fresh parsley adds a bright green note. It gives freshness and enhances the overall flavor. Olive oil is key for the dressing. It binds the flavors and adds richness. Red wine vinegar or lemon juice adds acidity. This balances the salad's richness. Garlic gives a warm, aromatic touch. Minced garlic adds flavor without overwhelming the dish. Orzo pasta is a good source of carbs. It provides energy for your day. Cherry tomatoes are packed with vitamins. They contain antioxidants that help protect your body. Cucumbers are low in calories and hydrating. They help keep you refreshed. Red onion has anti-inflammatory properties. It may support heart health. Kalamata olives contain healthy fats. They can help lower bad cholesterol levels. Feta cheese is a source of protein and calcium. It supports strong bones and muscles. Fresh parsley is rich in vitamins A, C, and K. It may boost your immune system. Olive oil is a heart-healthy fat. It may lower the risk of heart disease. Red wine vinegar aids digestion. It can also help regulate blood sugar levels. Garlic has antibacterial properties. It may boost your immune system and health. To cook the orzo pasta, start by boiling 2 cups of water in a medium saucepan. Once the water is boiling, add 1 cup of orzo pasta. Cook it according to the package instructions until it is al dente, which takes about 8-10 minutes. This step is key, as overcooking can make the orzo mushy. After it cooks, drain the orzo in a colander. Rinse the pasta under cold water to stop the cooking process. This keeps it firm and helps cool it down. Set the orzo aside in a large mixing bowl for later use. Next, prepare the salad ingredients. Take 1 cup of cherry tomatoes and cut them in half. Then, dice 1 cucumber into small pieces. Chop 1/4 of a red onion finely. Slice 1/2 cup of Kalamata olives after pitting them. Crumble 1/2 cup of feta cheese for a creamy touch. Lastly, chop 1/4 cup of fresh parsley. Add all these ingredients to the bowl with the orzo. This mix of fresh veggies and cheese adds a burst of flavor and color to your salad. For the dressing, grab a small bowl. Whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. If you want a twist, you can use lemon juice instead. Add 1 clove of minced garlic, salt, and pepper to taste. Mix everything well until combined. Pour the dressing over the orzo salad ingredients. Toss gently to coat all the ingredients evenly. This dressing brings all the flavors together, making your salad fresh and vibrant. Taste it and adjust the seasoning if needed. Let the salad sit for 15-20 minutes to let the flavors meld before serving. To cook orzo well, bring 2 cups of water to a boil. Add 1 cup of orzo pasta. Stir it once, then let it cook for 8 to 10 minutes. Check it often for that perfect al dente texture. When it’s ready, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This keeps it from getting mushy. Set it aside in a large bowl. You can customize your Greek orzo pasta salad in many ways. Add diced bell peppers for a sweet crunch. Try artichoke hearts for more Mediterranean flair. Want some heat? Toss in some red pepper flakes. For a twist, swap red wine vinegar with lemon juice. You can also add fresh herbs like dill or mint. The goal is to balance flavors and keep it fresh. To serve your orzo salad, use a large bowl or individual plates. This makes it look fancy. Garnish each plate with fresh parsley. Place a few whole Kalamata olives on top for color. A lemon wedge on the side adds a bright touch. This way, guests can squeeze fresh lemon juice over their salad. It will make each bite pop with flavor. {{image_2}} You can easily make this dish vegetarian by skipping the feta cheese. If you want a vegan option, use a plant-based feta. This will keep the creamy texture without dairy. Add more veggies like bell peppers or zucchini for extra crunch. You can switch up the dressing for a new taste. Try a tahini dressing for a nutty flavor. A balsamic vinaigrette can also work well. For add-ins, consider artichokes or sun-dried tomatoes. These ingredients can really elevate the dish. Seasonal ingredients can bring freshness to your salad. In summer, swap cherry tomatoes for fresh heirloom tomatoes. In fall, roasted butternut squash can add warmth and sweetness. Using seasonal produce not only enhances flavor but also supports local farmers. You can store Greek Orzo Pasta Salad in the fridge. Use a clean, airtight container. Make sure to cool the salad before sealing it. This keeps it fresh for up to three days. When storing, keep the dressing separate if you can. This prevents the pasta from getting soggy. Freezing orzo pasta salad is not the best choice. The texture of the pasta changes when frozen. If you must freeze it, pack it in a freezer-safe bag. Remove as much air as possible and seal tightly. It can last for about one month. However, the fresh veggies will lose their crunch. To enjoy your salad again, let it sit at room temperature. This helps bring back some flavors. If you want to reheat it, use a microwave. Heat it in short bursts to avoid overcooking. Add a splash of olive oil or lemon juice for extra taste. Always check the flavor before serving again! Yes, you can make Greek Orzo Pasta Salad ahead of time. It’s a great dish for meal prep. Just prepare the salad and store it in the fridge. The flavors blend better with time. I suggest making it a few hours before serving. This gives the ingredients time to mingle. If you don't have kale, spinach is a great substitute. Fresh arugula works well, too. Both greens add a nice crunch and flavor. You can even use shredded cabbage for a different texture. Just make sure to chop them finely. This keeps the salad light and fresh. Greek Orzo Pasta Salad lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you used fresh veggies, eat it sooner for best taste. Always check for any off smells or changes in texture. If it looks good, it’s probably still tasty! Greek Orzo Pasta Salad is a fun and healthy dish. You learned about the key ingredients, their health perks, and easy cooking steps. Customizing your salad makes it perfect for everyone. Store leftovers well, and enjoy them later. This recipe is flexible and tasty, so try it your way. With these tips, you can impress anyone. Enjoy making your salad and share it with friends!

Greek Orzo Pasta Salad

Discover the vibrant flavors of Mediterranean Bliss Orzo Pasta Salad! This refreshing dish combines tender orzo, juicy cherry tomatoes, crunchy cucumbers, and creamy feta for a delightful summer meal. Easy to prepare in just 30 minutes, it's perfect for gatherings or a light lunch. Ready to elevate your salad game? Click through to get the full recipe and impress your friends and family with this tasty and colorful salad that’s bursting with flavor!
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Ingredients
  

1 cup orzo pasta

2 cups water

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar (or lemon juice for a twist)

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring 2 cups of water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

    Drain the orzo and rinse it under cold water to stop the cooking process. Set aside in a large mixing bowl.

      In the bowl with the orzo, add the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.

        In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and pepper until well combined.

          Pour the dressing over the orzo salad ingredients and toss gently to coat everything evenly.

            Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

              Let the salad sit for about 15-20 minutes to allow the flavors to meld before serving.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or individual plates. Garnish with additional parsley and a few whole olives on top for an elegant touch. Add a lemon wedge on the side for a fresh squeeze of flavor!