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- 1 cup orzo pasta - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/3 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste - Orzo pasta: This tiny pasta serves as the base. It soaks in flavors well. - Cherry tomatoes: These add sweet bites and vibrant color. - Cucumber: This brings a cool crunch. It's refreshing and light. - Red onion: This gives a sharp taste that balances the salad. - Kalamata olives: They add richness and a briny touch. - Feta cheese: This creamy cheese adds saltiness and creaminess. - Fresh parsley: This herb brightens the dish with its fresh flavor. - Fresh mint: Mint adds a unique twist, enhancing freshness. - Olive oil: This is the main fat in the dressing, making it smooth. - Lemon juice: This adds a tangy kick that brightens the flavors. - Salt and pepper: These enhance all the other flavors in the salad. - Orzo pasta: Look for a package that feels intact and undamaged. - Cherry tomatoes: Choose firm, shiny tomatoes without blemishes. - Cucumber: Pick cucumbers that are firm and have a vibrant color. - Red onion: Select onions that are heavy for their size with dry skin. - Kalamata olives: Opt for dark, plump olives for the best flavor. - Feta cheese: Buy feta from a deli for a fresher taste. - Fresh herbs: Choose bright green parsley and mint without wilting. - Olive oil: Use extra virgin olive oil for the best quality. - Lemon juice: Fresh lemons should feel heavy and firm. Fresh ingredients make this salad shine. Choose wisely for the best taste! {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. Next, add 1 cup of orzo pasta. Cook it as per the package directions, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This step helps keep the orzo firm and tasty. While the orzo cooks, grab your vegetables. Halve 1/2 cup of cherry tomatoes. Dice 1/2 cucumber into small pieces. Finely chop 1/4 red onion. Use a sharp knife for clean cuts. This keeps the salad looking fresh and neat. Place all the chopped vegetables in a large bowl. You will combine these with the orzo later. Once the orzo has cooled, mix it with the vegetables. Add the halved Kalamata olives and 1/3 cup of crumbled feta cheese. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper. Pour the dressing over the salad. Toss gently to coat all ingredients. This ensures every bite is flavorful. Finally, fold in 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh mint. These herbs add a burst of freshness. For the best flavor, let the salad rest for about 10 minutes before serving. This helps the flavors mix well. When serving, use a colorful bowl. Garnish with extra parsley and a sprinkle of feta. Add lemon wedges on the side for a zesty touch. This not only looks great but also enhances the overall flavor. To prevent overcooked orzo, watch the cooking time closely. I recommend checking the orzo one minute before the package time ends. It should be firm to the bite, known as "al dente." Once done, drain it right away and rinse it under cold water. This stops the cooking and keeps the texture nice. Don't skip this step; your salad will taste so much better. To boost flavor, consider adding fresh herbs like basil or dill. These herbs add a lovely aroma and taste. You can also mix in roasted red peppers or artichokes for extra depth. If you don't have Kalamata olives, green olives work well too. For a creamier touch, try goat cheese instead of feta. Use your imagination and make it your own! For a stunning presentation, use a large, colorful bowl. Layer the salad ingredients for a beautiful look. Top it with extra feta and fresh herbs. Adding lemon wedges on the side gives a fresh pop of color. You can also use a sprinkle of pine nuts or sunflower seeds for crunch. This not only makes your dish look great but tastes amazing too. Pro Tips Chill for Flavor: Allowing the salad to rest for at least 10 minutes before serving helps the flavors meld together, enhancing the overall taste. Fresh Herbs Matter: Using fresh parsley and mint instead of dried herbs will provide a vibrant flavor and aroma that elevates the dish. Customize Ingredients: Feel free to add other ingredients like bell peppers, artichokes, or grilled chicken to make the salad more substantial and tailored to your taste. Perfect Pasta Texture: Make sure to rinse the orzo with cold water after cooking to stop it from cooking further and to keep it from becoming mushy. {{image_2}} You can boost your Greek Orzo Salad by adding protein. Grilled chicken works well. Just slice it and mix it in. Chickpeas are a great option for a vegetarian salad. They add texture and protein. You can use canned chickpeas for ease. Just rinse and drain them before adding. Both options make the salad filling and tasty. While the olive oil and lemon juice dressing is classic, feel free to experiment. A yogurt-based dressing adds creaminess. Mix plain yogurt with lemon juice and herbs. A balsamic vinaigrette gives a sweet touch. Just whisk balsamic vinegar with olive oil, salt, and pepper. Each dressing changes the flavor but keeps the salad fresh. Seasonal veggies can make your orzo salad shine. In spring, add fresh peas or asparagus. In summer, diced bell peppers and zucchini work well. Fall brings butternut squash or roasted sweet potatoes. In winter, add roasted root vegetables like carrots or beets. These changes keep your salad new and exciting all year round. To keep your Greek Orzo Salad fresh, use a tight container. Glass or plastic containers with lids work well. Make sure to cool the salad to room temperature before sealing it. This helps prevent moisture buildup, which can make the salad soggy. When stored correctly, Greek Orzo Salad lasts about 3 to 5 days in the fridge. If you want to enjoy it later, you can eat it cold. Just give it a good stir before serving. If the salad seems dry after storage, add a little olive oil or lemon juice to refresh it. Avoid reheating the salad in the microwave; it’s best enjoyed cold. Freezing Greek Orzo Salad is not ideal. The texture of the vegetables and feta cheese can change. However, if you must, freeze the salad without the dressing. Place it in a freezer-safe bag or container. It can last up to 2 months. When ready to eat, thaw it in the fridge overnight and add fresh dressing before serving. Yes, you can make Greek Orzo Salad ahead of time. In fact, it tastes better after sitting for a bit. The flavors blend well together when you let it rest in the fridge for a few hours or overnight. Just remember to leave out the herbs if you are making it too far in advance. You can add those just before serving for the best taste. If you can't find feta cheese, try using goat cheese or ricotta. Both have a creamy texture and add great flavor. You can also use a dairy-free option, like cashew cheese. This still gives you a tasty salad while keeping it fresh and enjoyable. No, orzo is not gluten-free. It is made from wheat, which contains gluten. If you need a gluten-free option, look for rice or quinoa pasta. These alternatives cook similarly and absorb flavors well, making them great substitutes in this salad. Greek Orzo Salad lasts about 3 to 5 days in the fridge if stored properly. Keep it in an airtight container to help it stay fresh. If you notice any change in smell or color, it is best to toss it out. Enjoy your salad while it is still tasty and bright! Greek Orzo Salad is fresh, colorful, and easy to make. We covered key ingredients, cooking steps, and tips for the best results. Incorporating different proteins and dressings can make your salad unique. When storing, remember the proper techniques to keep it tasty longer. By using these tips, you can create a dish that impresses everyone. Enjoy experimenting with flavors and share your tasty creations!

Mediterranean Delight Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1/2 cup cherry tomatoes, halved
  • 1/2 unit cucumber, diced
  • 1/4 unit red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the orzo pasta in a large pot of salted boiling water according to package directions. Once cooked, drain and rinse under cold water to stop the cooking process.
  • While the orzo is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
  • In a large bowl, combine the cooked and cooled orzo with the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning according to your taste.
  • Drizzle the dressing over the orzo salad and gently toss to combine, ensuring that all ingredients are well-coated.
  • Finally, fold in the fresh parsley and mint, mixing gently to incorporate their flavors.
  • Allow the salad to rest for about 10 minutes before serving, so the flavors meld together.

Notes

Serve in a large, colorful bowl, garnished with parsley and feta. Add lemon wedges for freshness.
Keyword Mediterranean, orzo, salad