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Greek Orzo Salad

Greek Orzo Salad

The ultimate summer dish, Greek Orzo Salad is a vibrant mix of fresh ingredients that's perfect for any occasion. Bursting with flavors of juicy tomatoes, crisp cucumbers, and tangy feta, this easy salad is a refreshing choice for a light lunch or dinner. Make it tonight and enjoy a taste of the Mediterranean!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces Orzo Pasta about 3 cups cooked
  • 1/2 cup Cherry Tomatoes sliced in half
  • 1 cup English Cucumber diced
  • 1/2 cup Kalamata Olives sliced in half
  • 3 tablespoons Red Onion diced
  • 1/3 cup Feta Cheese crumbled
  • 2 cups Baby Arugula
  • 2 tablespoons Fresh Dill chopped
  • 2 tablespoons Fresh Parsley chopped
  • Lemon Vinaigrette

Equipment

  • Chef's Knife
  • Cutting Board

Method
 

  1. In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
  2. Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
  3. Serve and enjoy!

Notes

  • Tip 1: This salad can be stored in an airtight container in the fridge for up to three days. Just be sure to keep the dressing separate until serving.
  • Tip 2: For the best flavor and texture, it's not recommended to freeze this salad; fresh ingredients are key!
  • Tip 3: This salad pairs wonderfully with grilled vegetables or seafood for a complete meal.
  • Tip 4: Experiment with different grains like quinoa or farro instead of orzo for a fun twist.
  • Tip 5: Leave out the feta cheese or substitute it with a vegan alternative for a plant-based version.