Description
Indulge in the refreshing flavors of this Greek Orzo Salad, a perfect dish for any occasion. Featuring tender orzo pasta tossed with crunchy cucumbers, juicy cherry tomatoes, salty feta cheese, and kalamata olives, this salad is drizzled with a zesty red apple vinegar vinaigrette that ties everything together. Ideal for summer barbecues, quick lunches, or as a meal prep staple, this versatile salad is not only easy to make but also packed with nutritious ingredients. With just 30 minutes of preparation time, you’ll have a vibrant and delicious dish that everyone will love.
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 English cucumber (diced)
- 1/3 cup diced red onion
- 1 cup cherry tomatoes (halved)
- 3 tablespoons chopped flat leaf parsley
- 1/3 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red apple vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt and fresh ground pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook orzo according to package instructions until al dente; rinse under cold water and drain.
- In a large bowl, combine cooled orzo, diced cucumber, red onion, halved cherry tomatoes, parsley, olives, and feta cheese.
- In a separate bowl, whisk together olive oil, red apple vinegar, honey, dijon mustard, garlic powder, oregano, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Taste for seasoning adjustments; serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg