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To make a tasty Greek Orzo Pasta Salad, you need: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 3 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients blend well together. They create a fresh and vibrant dish full of flavor. If you have dietary needs, you can still enjoy this salad. Here are some swaps: - Gluten-Free: Use gluten-free orzo or another gluten-free pasta. - Dairy-Free: Replace feta with a dairy-free cheese or avocado. - Lower Sodium: Use low-sodium olives and omit added salt. These changes help you enjoy the salad without feeling left out. Using fresh ingredients is key for this dish. Fresh veggies and herbs taste better. They also add more nutrients. - Tomatoes: Look for bright and firm ones. They add sweetness. - Cucumber: Choose crisp cucumbers for crunch. - Parsley: Fresh parsley gives a burst of flavor. When you use fresh ingredients, your salad shines. Each bite becomes a joy! {{ingredient_image_1}} First, grab a large pot and fill it with water. Add a good amount of salt to it. Bring the water to a boil. Once boiling, add 1 cup of orzo pasta. You will cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the orzo to be al dente, or firm to the bite. After cooking, drain the orzo in a colander. To stop the cooking process, rinse the orzo under cold water. This helps keep the pasta from getting mushy. Set it aside while you prepare the salad. In a big mixing bowl, add the fun parts! Start with 1 cup of halved cherry tomatoes. Then, add 1 diced cucumber. Next, toss in 1/2 finely chopped red onion. Don't forget 1/2 cup of Kalamata olives, pitted and halved. For a creamy touch, add 1/2 cup of crumbled feta cheese. Now, mix in the cooled orzo you set aside. Gently stir all the ingredients together. You want everything to be mixed well but not squished. To make the dressing, take a small bowl. In it, whisk together 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Add 1 teaspoon of dried oregano, and season with salt and pepper to taste. Whisk until it is well combined. Pour this tasty dressing over your salad. Toss everything again to coat all the ingredients evenly. Finally, fold in 2 tablespoons of chopped fresh parsley. This adds a fresh taste and a pop of color. Taste your salad and adjust seasoning if needed. Enjoy the bright flavors! To make your salad great, focus on the texture. First, cook the orzo pasta until it’s just right. Al dente means it should be firm when you bite it. This gives the salad a nice bite. After cooking, rinse the orzo under cold water. This stops the cooking and keeps it from getting mushy. When you mix in the veggies, make sure they are fresh and crisp. This adds crunch and makes every bite fun. Want to boost the flavor? Start by using fresh herbs. Parsley adds brightness. You can also try basil or mint. These herbs bring a new layer to the dish. A splash of extra lemon juice can brighten up the salad, too. If you like a bit of heat, add some crushed red pepper flakes. They give a nice kick without overpowering the other flavors. Don’t forget to taste as you go. Adjust salt and pepper to suit your taste. Making this salad ahead of time? It’s a great idea! Prepare the orzo and chop the veggies. Store them separately in the fridge. Mix them together just before serving. This keeps the veggies fresh and crunchy. You can also make the dressing in advance. Just store it in a jar and shake it before adding. This way, the flavors blend well, and you save time. Enjoy your delicious Greek Orzo Pasta Salad whenever you want! Pro Tips Cook orzo perfectly: Make sure to cook orzo al dente, as it will absorb some dressing and continue cooking slightly when mixed with the other ingredients. Customize your veggies: Feel free to add other Mediterranean vegetables like bell peppers, artichokes, or spinach for extra flavor and nutrition. Make it ahead: This salad tastes even better after chilling in the fridge for an hour, allowing the flavors to meld together beautifully. Fresh herbs elevate: Adding fresh herbs like mint or basil can provide a delightful twist to the traditional Mediterranean flavor profile. {{image_2}} If you want to keep this dish vegetarian, it’s easy. You can add more veggies. Try bell peppers or artichokes for a fresh twist. You could even add some roasted zucchini for a warm touch. All these choices still keep the salad light and tasty. To make this salad heartier, you can boost the protein. Grilled chicken or shrimp work well. You can also add chickpeas or white beans for a plant-based option. These add-ins make the salad filling and satisfying, perfect for a lunch or dinner. Switching ingredients with the seasons keeps the salad fresh. In summer, use ripe tomatoes and fresh corn. In fall, try roasted butternut squash or Brussels sprouts. Using seasonal produce not only enhances flavor but also supports local farms. This keeps your salad vibrant and exciting all year long! To keep your Greek orzo pasta salad fresh, store it in an airtight container. This helps lock in flavors and moisture. If you have leftovers, make sure to cool the salad to room temperature before sealing it. Avoid adding the dressing until you are ready to serve. This will keep the ingredients crisp. You may not need to reheat this salad. It tastes great cold. If you prefer a warm dish, add a little olive oil to a pan. Heat it gently over low heat. Stir in the salad just until warm. Be careful not to overheat, as it can wilt the veggies. When stored properly, Greek orzo pasta salad lasts about 3 to 5 days in the fridge. Always check for any off smells or changes in color before eating. If the salad looks or smells strange, it’s best to throw it away. Enjoy your fresh, tasty salad while it’s still at its best! Greek Orzo Pasta Salad lasts about three to five days in the fridge. Keep it in an airtight container. This helps keep it fresh. The flavors blend more over time. However, the veggies may get softer. It's best to eat it within the first few days for the best crunch. Yes, you can make Greek Orzo Pasta Salad without feta cheese. If you're avoiding dairy, try using avocado instead. It adds creaminess and healthy fats. You can also use a dairy-free cheese if you like. The salad will still be tasty and vibrant without the feta. Greek Orzo Pasta Salad pairs well with many dishes. Try grilled chicken or fish for protein. It also goes great with pita bread and hummus. Add some roasted vegetables for a full meal. You can even serve it as a side dish at BBQs or picnics. In this article, we covered how to make Greek Orzo Pasta Salad using fresh ingredients. We discussed substitutions for various diets, steps to prepare the salad, and tips for the best texture and flavor. I shared ideas for variations and storage practices, ensuring you enjoy this dish longer. Remember, using high-quality, fresh ingredients makes a huge difference. This salad is versatile and can fit any meal. Enjoy experimenting and making it your own!

Mediterranean Orzo Bliss Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
  • Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, and crumbled feta cheese.
  • Add the cooled orzo to the bowl with the vegetables and feta.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
  • Pour the dressing over the orzo salad and toss to combine all the ingredients evenly.
  • Gently fold in the chopped parsley for added freshness.
  • Taste and adjust seasoning if necessary.

Notes

Serve in a large, shallow bowl, garnished with additional parsley and a few whole olives on top for a colorful and inviting look.
Keyword Mediterranean, orzo, salad, vegetarian