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- 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 cup Kalamata olives, pitted and halved - 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) - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh produce makes a big difference in this salad. Each vegetable adds its own flavor and texture. Cherry tomatoes bring sweetness and juiciness. They also contain vitamin C and antioxidants. Cucumbers add crunch and hydration. They help keep the salad light and refreshing. Bell peppers offer a sweet bite and vibrant colors. They are high in vitamins A and C. Red onions add a sharp taste that balances well with the olives and feta. Quality ingredients elevate your dish. Fresh, ripe vegetables taste better. They also look more appealing. Kalamata olives provide a rich, briny flavor. Choose olives packed in brine, not oil. Feta cheese should be creamy and crumbly. Authentic Greek feta has a unique taste. For the best dressing, use high-quality olive oil. It adds a fruity note and enhances all flavors. Using good ingredients means your Greek Veggie Orzo Salad will be both tasty and healthy. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta to the pot. Cook it for about 8 to 10 minutes. You want the orzo to be tender but not mushy. Once it's ready, drain the orzo in a colander. Rinse it under cold water to stop the cooking process. This keeps the orzo firm and fresh. While the orzo cooks, it's time to chop the veggies. Take 1 cup of cherry tomatoes and cut them in half. Dice a cucumber and a bell pepper. You can use red or yellow, whichever you like more. Finely chop 1/2 a red onion. In a large mixing bowl, combine all your chopped veggies. This mix will add color and crunch to your salad. Now, add the cooled orzo to your bowl of veggies. Toss in 1 cup of Kalamata olives, pitted and halved. Crumble in 1/2 cup of feta cheese for a creamy touch. Next, we need to make the dressing. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar or lemon juice, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Drizzle this dressing over the salad and toss gently. Make sure everything is well coated. For the best flavor, chill the salad in the fridge for at least 30 minutes before serving. Enjoy your fresh and flavorful Greek Veggie Orzo Salad! To cook orzo, bring a large pot of salted water to a boil. Add the orzo and cook for about 8-10 minutes. Stir it often to prevent sticking. Once tender, drain the orzo and rinse it under cold water. This stops the cooking and keeps it from getting mushy. Cooling orzo is key to a great salad. To enhance flavors, use fresh ingredients. Fresh parsley and ripe tomatoes make a big difference. When mixing the dressing, whisk olive oil and red wine vinegar well. This ensures the flavors blend. Don’t skip the oregano; it adds a wonderful herbal taste. Taste the salad after mixing and adjust salt and pepper as needed. For an eye-catching look, serve the salad in a large bowl. Top it with extra parsley and feta cheese. You can also serve individual portions in mason jars for fun. This way, each person gets a pretty serving. For a picnic, these jars make it easy to grab and go! Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo just until al dente for the best texture in your salad. It will continue to absorb flavors and moisture as it sits. Use Fresh Herbs: Fresh parsley adds a vibrant flavor. Feel free to experiment with other herbs like dill or mint for a unique twist on the traditional Greek taste. Customize Your Veggies: This salad is versatile! You can add other vegetables like artichokes, spinach, or even roasted red peppers to suit your preferences. Let It Chill: Allowing the salad to chill in the fridge for at least 30 minutes helps meld the flavors together, making each bite more delicious. {{image_2}} You can make this salad heartier by adding protein. Grilled chicken breast works well. Slice it thin and toss it in. Shrimp is another great choice. Cook the shrimp until pink and juicy, then add them to the mix. Both options boost flavor and nutrition. This salad is easy to tweak for different diets. If you want a vegetarian option, just skip the feta cheese. You can add extra olives or nuts for crunch. For vegan, use plant-based cheese. It adds creaminess without dairy. Feel free to get creative with ingredients. Swap cherry tomatoes for sun-dried tomatoes for a deeper flavor. You might try quinoa instead of orzo for a nutty twist. Different herbs, like basil or dill, can also change the taste. Use what you love! To keep your Greek veggie orzo salad fresh, place it in an airtight container. Make sure to cover it well. Store the salad in the fridge for up to three days. If you notice any extra liquid, drain it before serving again. This keeps the texture nice and firm. When prepping this salad, chop the veggies ahead of time. You can store them in separate containers in the fridge. Prepare the dressing in advance, too. Keep it in a small jar. This way, you can mix everything just before serving. It makes the meal fresh and bright. This salad is best served cold or at room temperature. If you want to reheat it, do so gently. Place it in a pan over low heat, stirring often. Avoid using the microwave, as it can make the orzo mushy. After reheating, add a drizzle of olive oil to refresh the flavors. Yes, you can make this salad ahead of time. In fact, it tastes even better after sitting for a bit. I recommend making it a few hours before you plan to eat. Just cover it and chill in the fridge. This helps the flavors blend nicely. If you can't find orzo, you have options. Try using quinoa, couscous, or even small pasta shapes like ditalini. Each will change the texture a bit, but they still work well in this salad. Make sure to adjust cooking times based on what you choose. This recipe is not gluten-free because of the orzo pasta. If you need a gluten-free version, use gluten-free pasta instead. There are many great gluten-free pasta options available today. Just check the package to ensure it fits your needs. Absolutely! Feel free to add your favorite veggies. Spinach, zucchini, or even artichokes can brighten the dish. Just chop them up and mix them in. This salad is very forgiving, and you can customize it to your taste. You can store this salad in the fridge for up to four days. Keep it in an airtight container to maintain freshness. Just remember that the veggies may get softer over time, but the flavor stays great. Leftovers are perfect for lunch! You can eat the salad cold or warm it up slightly. It also works well as a filling for a pita or a wrap. Get creative with how you use the leftovers! In this post, we explored how to make a delicious orzo salad. We covered the best ingredients, cooking steps, and handy tips. Fresh produce adds taste and health benefits, while quality matters. You learned how to enhance flavors and present your dish nicely. We also discussed protein options and storage tips. Remember, a little prep goes a long way. Enjoy your salad and get creative with what you have! This dish is your canvas.

Greek Veggie Orzo Salad

A refreshing and colorful salad featuring orzo pasta, fresh vegetables, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
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
  • 1/2 whole red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 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)
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until tender. Drain and rinse under cold water to stop the cooking process.
  • Prepare the Veggies: While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. In a large mixing bowl, combine all the chopped vegetables.
  • Mix the Salad: Add the cooked and cooled orzo to the veggie bowl. Then, fold in the Kalamata olives and crumbled feta cheese.
  • Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, and season with salt and pepper.
  • Combine Everything: Drizzle the dressing over the orzo salad and toss gently until the ingredients are well coated.
  • Chill and Serve: Allow the salad to sit in the refrigerator for at least 30 minutes to let the flavors meld together before serving.

Notes

Serve the salad in a large bowl garnished with a sprinkle of fresh parsley and additional feta on top. For an elegant touch, serve individual portions in mason jars for a perfect picnic dish!
Keyword Greek, orzo, salad, vegetarian