Mediterranean Orzo Bliss Salad

$- 1 cup orzo pasta - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Creating a delicious Greek Orzo Pasta Salad starts with fresh ingredients. I love using orzo pasta for its fun shape and texture. It cooks quickly and absorbs flavors well. For the veggies, I always choose a crisp cucumber and sweet cherry tomatoes. The red onion adds a nice bite. Kalamata olives bring a salty, briny taste. Crumbled feta cheese gives it creaminess and a tangy flavor. Fresh parsley brightens up the dish. Now, for the dressing, I keep it simple yet tasty. Extra virgin olive oil adds richness. Fresh lemon juice gives it a zesty kick. Dried oregano adds that classic Greek taste. Don't forget to season with salt and pepper to make all the flavors pop. Gathering these ingredients makes the process easy and enjoyable. Each one plays a key role in making this salad fresh and flavorful. {{ingredient_image_2}} - Bring a large pot of salted water to a boil. - Add 1 cup of orzo pasta and cook it for 8-10 minutes. - Check for al dente texture, then drain the orzo. - Rinse it under cold water to stop the cooking. - In a big mixing bowl, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley. - Toss all the ingredients together gently to mix them well. - In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and salt and pepper. - Drizzle this dressing over the salad mixture for great flavor. - Add the cooled orzo to the salad mixture. - Toss everything together until all the ingredients are evenly coated with the dressing. - Taste your salad and adjust the seasoning as needed. - Let the salad sit for 15 minutes at room temperature to allow the flavors to blend. To cook perfect orzo, avoid overcooking it. You want the pasta to be al dente, which means it should have a slight bite. This usually takes around 8-10 minutes in boiling salted water. After cooking, drain the orzo and rinse it with cold water. This stops the cooking and cools the pasta quickly. Let your salad sit for about 15 minutes before serving. This allows the flavors to meld together. For the best taste, use high-quality olive oil. It makes a big difference in flavor. Serve the salad in a large platter or individual bowls for a nice look. Garnish with fresh parsley and Kalamata olives on top. This not only enhances the visual appeal but also adds extra flavor. Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo just until it's al dente for the best texture. It will continue to absorb moisture after being mixed with the dressing. Chill Your Salad: For a refreshing experience, refrigerate the salad for at least 30 minutes before serving. This enhances the flavors and makes it more enjoyable on warm days. Customize Your Vegetables: Feel free to swap in other vegetables like bell peppers or artichokes to suit your taste or use whatever is in season for the best flavor. Extra Dressing: Serve additional dressing on the side for those who prefer a little extra flavor. This allows everyone to customize their own serving. {{image_4}} You can swap orzo for grains like quinoa or barley. This change offers a nutty flavor and boosts nutrition. If you want a different cheese, try goat cheese. It adds a tangy twist and creamy texture. To spice up your salad, consider adding roasted red peppers or artichokes. These ingredients bring a smoky taste and vibrant color. For extra protein, grilled chicken or chickpeas work well. They make the dish hearty and filling. If you want to change the dressing, balsamic vinegar is a great choice. It adds a sweet and tangy flavor that pairs well with the salad. Fresh herbs like basil or mint can also enhance the taste. They bring brightness and freshness to every bite. Store your Greek Orzo Pasta Salad in an airtight container. It stays fresh in the fridge. I recommend eating it within 3-5 days. This way, you enjoy the best flavors and textures. Freezing this salad is not a great idea. The texture changes and becomes mushy. You will lose the crispness of the veggies and the creaminess of the feta. You can serve this salad cold or at room temperature. I suggest avoiding the microwave. Microwaving can make the ingredients less fresh. Enjoy it as is for the best taste! Yes, it can be prepared a day in advance. Making it early helps the flavors blend. Just keep it in the fridge until you serve it. The taste gets even better overnight. This salad pairs well with grilled meats or can be a standalone dish. You might enjoy it with chicken, fish, or even lamb. It makes a great side for BBQs or picnics. Substitute orzo with gluten-free pasta options. You can find many types of gluten-free pasta. Look for ones made from rice, quinoa, or corn. They work well in this salad. Experiment with different oils or vinegars for unique taste. Try balsamic vinegar or red wine vinegar. You can also add fresh herbs like basil or mint for extra flavor. Mixing it up keeps the salad exciting. This Greek Orzo Pasta Salad is a colorful and tasty dish. We covered key ingredients, step-by-step prep, and tips for the best flavors. Remember, you can mix in different veggies, proteins, or dressings to suit your taste. Preparing this salad a day ahead makes it even better. Store it well for up to five days. Enjoy this healthy dish for any meal. Your friends and family will love it!$

Mediterranean Orzo Bliss Salad

A refreshing salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, perfect for a light meal or side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

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

Instructions

Begin by cooking the orzo according to the package instructions in a large pot of salted boiling water. This usually takes about 8-10 minutes. Once the orzo is cooked al dente, drain it well and rinse under cold water to halt the cooking process and cool it down quickly.
In a spacious mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper until well blended.
Add the cooled orzo to the bowl with the vegetable and feta mixture. Drizzle the prepared dressing over the salad, and gently toss all the ingredients together until everything is evenly coated.
Taste your salad and adjust the seasoning if necessary, adding more salt and pepper according to your preference.
Allow the salad to sit for about 15 minutes at room temperature to help the flavors meld before serving.

Notes

Serve chilled for a refreshing dish. Garnish with additional parsley and olives for presentation.

Keyword Mediterranean, orzo, salad, vegetarian