Easy Greek Orzo Salad – Simply Delicious

An easy Greek Orzo Salad recipe with kalamata olives, feta cheese, fresh tomatoes, cucumbers and al dente orzo tossed with a homemade Greek vinaigrette. This is a crowd-pleasing side dish, perfect for picnics, and makes a great meal-prepared lunch.

material

• Orzo. Most supermarkets have Orzo in stock, but you can use any pasta rice.
• Kalamata olives.
• feta cheese. Use Greek feta cheese if possible. Unfortunately, crushed feta doesn’t taste as good as brined Greek feta, but you can use it in a pinch.
• cucumber.
• tomatoI used ripe mini tomatoes this time, but any kind of tomato is delicious.
• red onion.
• option: Add chopped peppers for other vegetables.
• For Greek Salad Dressing: Extra virgin olive oil, red wine vinegar, fresh lemon juice, fresh garlic cloves, dried oregano, salt and black pepper.

How to make Greek Orzo Salad

Cook the orzo until al dente (about 10 minutes or according to package directions) in a large pot of salted boiling water. Drain the pasta, rinse with cold water, and set aside. Chop cucumbers, tomatoes, and red onions, and remove stones from olives (if not using pitted olives). Chop the feta cheese and place all the ingredients in a large bowl with the orzo. Mix all ingredients to make the dressing. You can also mix all ingredients in a jar and store the dressing in the refrigerator for up to 5 days. Pour the dressing over the salad and mix well. Serve immediately.

Accompaniment to Greek Orzo Pasta Salad

Any protein of your choice is perfect to serve with this salad—grilled chicken, pork, lamb, or steak would be delicious.

Can we go ahead with this?

This is a great recipe for pre-made side dishes and meal prep. The salad can be prepared up to 3 days in advance, but it is recommended to only add the dressing before it is ready to serve. , top with salad ingredients, cover and put in the refrigerator. Prevent tomatoes and cucumbers from becoming watery.

Orzo salad recipe

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Easy Greek Orzo Salad

An easy Greek Orzo Salad recipe with kalamata olives, feta cheese, fresh tomatoes, cucumbers and al dente orzo with a homemade vinaigrette.

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course: lunch, side dish

cooking: Greek language

keyword: greek orzo salad, greek salad, orzo salad

Preparation time: Ten minutes

Cooking time: 15 minutes

total time: twenty five minutes

Serving: 6

calorie: 336kcal

author: alida rider

material

• 500 g (1 pound) Orzo pasta
• 1 big english cucumber
• 500 g (1 pound) cherry tomatoes
• 1 red onion
• 200 g (7 oz) kalamata olives
• 200 g (7 oz) feta cheese

for dressing

• ¼ cup extra virgin olive oil
• 2 tablespoon red wine vinegar
• 2-3 tablespoon fresh lemon juice taste
• 1 garlic chopped
• 1 teaspoon dried oregano
• 2 teaspoon salt
• 1 teaspoon black pepper

procedure

• Boil salted water in a large pot.

• Add orzo and cook until orzo is al dente, 8-10 minutes (or according to package directions).

• Drain the pasta, rinse with cold water, and set aside.

• Chop cucumbers, tomatoes, and red onions, and remove stones from olives (if not using pitted olives).

• Chop the feta cheese and place all the ingredients in a large bowl with the orzo.

• Mix all ingredients to make the dressing. You can also mix all ingredients in a jar and store the dressing in the refrigerator for up to 5 days.

• Pour the dressing over the salad and mix well. Serve immediately.

nutrition

calorie: 336kcal | | carbohydrates: 37g | | protein: 15g | | obesity: 15g | | saturated fat: 2g | | Polyunsaturated fat: 2g | | Monounsaturated fat: Teng | | cholesterol: 6mg | | sodium: 1617mg | | potassium: 351mg | | fiber: Fourg | | sugar: 6g | | Vitamin A: 599IU | | Vitamin C: twenty fourmg | | calcium: 53mg | | iron: 2mg