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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, sliced - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Orzo pasta is the star in this dish. It’s small and shaped like rice, making it perfect for salads. Cherry tomatoes bring sweetness and color, while a cucumber adds crunch. The bell pepper adds a bit of sweetness and crunch too. Red onion gives a sharp bite. Kalamata olives add a briny touch, and feta cheese brings creaminess. Fresh parsley provides a hint of herb flavor. - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing makes the salad shine. Olive oil adds richness, while lemon juice gives a bright zing. Dried oregano adds a warm, earthy flavor. Salt and pepper balance everything, enhancing the taste of each ingredient. - Grilled chicken or shrimp - Fresh herbs like basil or mint You can customize this salad with proteins like grilled chicken or shrimp for a heartier meal. Fresh herbs like basil or mint add a unique twist and fresh aroma. Feel free to play with these options to suit your taste! {{ingredient_image_1}} First, get your vegetable broth ready. Pour 2 cups into a medium saucepan. Bring it to a boil over medium heat. You can also use water if you prefer. Once boiling, add 1 cup of orzo pasta. Cook it just until al dente, which is usually about 8-10 minutes. Stir occasionally. This helps keep it from sticking together. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking. Set it aside to cool. Now, let’s chop the veggies. Start with 1 cup of cherry tomatoes. Cut each one in half. Next, take a cucumber and dice it into small pieces. For the bell pepper, choose red or yellow. Chop it the same size as the cucumber. Then, finely chop half a red onion. Finally, slice 1/2 cup of Kalamata olives. In a large mixing bowl, combine all these fresh veggies. They add a nice crunch and bright color to the salad. To make the dressing, grab a small bowl. Whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and some salt and pepper. This dressing gives the salad a tangy flavor. Now, pour the dressing over your vegetable mix. Toss everything gently to coat the veggies. Next, add the cooled orzo to the bowl. Fold in 1 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Taste your salad and adjust the seasoning if needed. You might want a bit more salt or lemon juice. Chill it in the fridge for at least 30 minutes. This helps the flavors mix perfectly. - Preventing Sticky Pasta: To stop orzo from sticking, use a large pot and plenty of water. Stir the orzo gently during cooking. This keeps it from clumping together. After cooking, rinse the orzo under cold water. This helps cool it down and remove extra starch. - Ensuring Al Dente Texture: Al dente means "to the tooth." To achieve this, cook orzo for one to two minutes less than the package suggests. Taste a piece to check if it has a slight bite. This adds a nice texture to your salad. - Suggested Seasonings: Use simple seasonings to boost flavor. Add dried oregano, salt, and pepper to your salad. These spices highlight the fresh veggies and cheese. You can also experiment with garlic powder or a pinch of red pepper flakes for extra zing. - Marinating Time: Letting the salad sit is key. Chill it for at least 30 minutes. This allows the flavors to mix well. The longer it sits, the tastier it becomes. If you can, let it marinate for a few hours or overnight. - Presentation Ideas: Serve your salad in a big bowl. Add extra parsley on top for color. You can also place lemon wedges around the salad. This not only looks nice but gives guests a fresh lemon squeeze option. - Pairing Options: This salad pairs well with grilled chicken or fish. It also goes great with pita bread or hummus. For a vegetarian meal, enjoy it with stuffed peppers or falafel. These options make a complete and tasty meal. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your salad. Fresh produce adds crunch and vibrancy, making your dish more appealing. Customize Your Dressing: Feel free to adjust the olive oil and lemon juice ratio based on your preference. A little extra lemon juice can brighten up the flavors, while more olive oil adds richness. Chill for Better Flavor: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together, resulting in a more delicious and cohesive dish. Experiment with Add-ins: Don’t hesitate to add other Mediterranean ingredients like artichokes, sun-dried tomatoes, or chickpeas for added texture and flavor. This recipe is versatile and can be customized to your liking! {{image_2}} You can easily change some ingredients in your Greek Orzo Pasta Salad. - Using Different Cheese: Feta cheese works great, but you can try goat cheese or mozzarella. Both add a nice touch. Goat cheese gives a creamy taste, while mozzarella offers a mild flavor. - Adding Protein: To make your salad heartier, add cooked chicken, shrimp, or chickpeas. These proteins boost nutrition and make the meal more filling. The dressing can change the whole taste of your salad. - Balsamic Vinegar Option: Swap lemon juice for balsamic vinegar for a sweet twist. This adds depth and pairs well with the veggies. - Vegan Dressing Ideas: Use apple cider vinegar and tahini for a creamy vegan option. Mix in some maple syrup for added sweetness. You can adapt your salad based on what’s fresh and in season. - Summer Veggies: In summer, add fresh corn and zucchini. These veggies bring bright colors and flavors. They also add a nice crunch. - Winter Additions: In winter, try roasted butternut squash or beets. These add warmth and earthiness to your salad. Plus, they look beautiful! For short-term storage, keep your Greek Orzo Pasta Salad in the fridge. Use an airtight container to keep it fresh. This salad stays good for about 3 to 5 days. When you serve it after storage, mix it gently. The flavors blend better when it sits a bit. Freezing is not the best option for this salad. The veggies and feta may not freeze well. If you must freeze it, put it in a freezer-safe container. Make sure to leave some space for expansion. When you want to eat it, thaw the salad overnight in the fridge. This keeps it fresh and safe. This salad stays fresh for up to 5 days in the fridge. Look for signs of spoilage. If it smells off or the veggies look mushy, it’s time to toss it. Always check before you enjoy your delicious Greek Orzo Pasta Salad! Orzo is a small, rice-shaped pasta. It comes from Italy and is often used in salads, soups, and casseroles. You can cook it like any other pasta. It absorbs flavors well, making it great for Greek dishes. Yes, you can prepare this salad in advance. I recommend making it a few hours before serving. This gives the flavors time to mix. Just keep it in the fridge until you're ready to eat. Orzo is usually made from wheat, so it is not gluten-free. However, you can find gluten-free orzo made from rice or quinoa. This option works well in the salad and keeps it tasty. We explored how to make a fresh and tasty Orzo Salad. I covered the main ingredients, like orzo pasta, veggies, and feta cheese. We also looked at dressings and optional add-ins to fit your taste. To wrap up, this salad is flexible and full of flavor. You can mix in your favorite proteins or herbs. Remember, the fun is in making it your own. Enjoy crafting your perfect Orzo Salad!

Mediterranean Orzo Delight

A refreshing and vibrant orzo salad with Mediterranean flavors, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process; set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and sliced olives.
  • Add the cooked and cooled orzo to the vegetable mixture.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
  • Pour the dressing over the orzo salad and toss gently to combine all the ingredients.
  • Gently fold in the crumbled feta cheese and chopped parsley.
  • Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Serve in a large bowl or platter, garnished with extra parsley and lemon wedges on the side for a pop of color.
Keyword Mediterranean, orzo, salad, vegetarian