Easy Greek Orzo Salad

$- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup Kalamata olives, pitted and sliced - 1 bell pepper (any color), diced - ½ red onion, finely chopped - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped I love using orzo pasta in this salad. It cooks quickly and adds a nice texture. The fresh veggies bring color and crunch. Cherry tomatoes add sweetness, while cucumbers keep it cool. Kalamata olives add briny flavor, and bell peppers give a pop of color. Red onion adds a slight bite, and feta cheese brings creaminess and saltiness to the mix. Fresh parsley adds a burst of green and freshness. - 2 tablespoons olive oil - 2 tablespoons red wine vinegar (or lemon juice) - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but full of flavor. Olive oil gives richness, while vinegar or lemon juice adds tang. Dried oregano brings that classic Greek taste. I always season with salt and pepper for balance. - Fresh herbs - Extra feta cheese You can make this salad even better with garnishes. Fresh herbs like dill or more parsley brighten up the dish. Extra feta cheese adds more creaminess and flavor. To start, bring 2 cups of vegetable broth to a boil in a medium saucepan. This broth adds great flavor to the orzo. Once boiling, add 1 cup of orzo pasta. Cook it for about 9 to 10 minutes. I like to check the pasta for al dente texture. When done, drain the orzo and rinse it under cold water. This stops the cooking process and keeps it nice and firm. While the orzo cooks, chop your fresh vegetables. Use 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and ½ finely chopped red onion. Place all the chopped veggies in a large mixing bowl. Once the orzo cools, add it to the bowl with the veggies. Now, stir in 1 cup of sliced Kalamata olives and 1 cup of crumbled feta cheese. This mix is colorful and full of flavor! Next, we’ll make the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar (or lemon juice if you prefer), 1 teaspoon of dried oregano, and some salt and pepper to taste. Pour this dressing over the salad mixture. Toss gently to combine everything well. Finally, fold in ¼ cup of chopped fresh parsley for an extra burst of flavor. For the best taste, chill the salad for at least 30 minutes before serving. If you want the full recipe, check out Mediterranean Orzo Delight . To cook orzo perfectly, always aim for al dente. This means the pasta should be firm but not hard. Follow the package instructions carefully, usually around 9-10 minutes in boiling vegetable broth. After cooking, drain the orzo. Rinse it under cold water to stop the cooking process. This step keeps the orzo from getting mushy. For the best flavor, use fresh herbs like parsley and oregano. They add brightness to the dish. When mixing ingredients, do it gently. This way, the orzo stays intact, and the veggies remain crisp. Tossing the salad with the dressing is key. It helps each bite burst with flavor. Add salt and pepper to taste for balance. For presentation, serve the salad in a large, shallow bowl. Garnish with extra parsley and a sprinkle of feta on top. This makes it look fresh and inviting. You can pair the orzo salad with grilled chicken or fish. It complements the main dish and adds a colorful touch to your meal. Enjoy! {{image_2}} You can easily switch out some veggies in this salad. If you don’t have cherry tomatoes, try diced bell peppers. They add crunch and color. Zucchini or radishes can also work well. If you want more greens, add spinach or arugula. For cheese, feta is classic, but you can try goat cheese or mozzarella. Both options give a nice creamy touch. If you need a dairy-free choice, look for vegan feta. It’s tasty and keeps the salad fresh. Adding proteins can make this salad more filling. Grilled chicken or shrimp works great. If you want a plant-based option, add chickpeas or black beans. They add protein and flavor. For dressings, use a lemon vinaigrette for a zesty kick. A balsamic glaze can add a sweet touch. You can also mix in herbs like basil or dill for more depth. If you’re looking for gluten-free options, use gluten-free orzo. There are great brands that taste just like regular pasta. You can also use quinoa or rice instead. For vegan adaptations, skip the feta cheese and choose a plant-based dressing. Add extra veggies or nuts for crunch. This way, everyone can enjoy a tasty meal. To keep your Greek orzo salad fresh, use airtight containers. Glass or plastic containers work well. Make sure the lid seals tightly. This helps block air and moisture. Store the salad in the fridge. Keep it there for the best taste. When you store it, layer the salad. Start with the orzo, then add the veggies, olives, and feta on top. This keeps the flavors separate until you eat. Doing this prevents sogginess. You can eat Greek orzo salad cold or warm. Cold is great for a refreshing snack. If you want to reheat it, use a pan on low heat. Stir gently to warm it without cooking the veggies. This keeps the salad's crunch. If you decide to heat it, add a little olive oil. This helps keep the texture nice and smooth. The salad lasts about 3 to 5 days in the fridge. Check for signs of spoilage. If it smells sour or looks slimy, it’s best to toss it. The veggies should stay crisp and colorful. If they start to brown or wilt, it’s time to say goodbye. Enjoy your Greek orzo salad while it’s fresh! You can find the Full Recipe and other tips in the content above. To cook orzo pasta, follow these steps: 1. Bring 2 cups of vegetable broth to a boil in a medium saucepan. 2. Add 1 cup of orzo pasta to the boiling broth. 3. Cook according to the package instructions, usually about 9-10 minutes. 4. Once cooked, drain the orzo and rinse it under cold water. 5. This stops the cooking and cools it down for your salad. Cooking orzo is simple. It becomes soft but still firm, known as al dente. This texture works best in salads. Yes, you can make Greek orzo salad in advance. Here are some tips: - Prepare the salad up to a day ahead. - Store it in an airtight container in the fridge. - This allows the flavors to meld and improve. If you do this, dress the salad only before serving. It keeps the veggies crisp and fresh. You can add many tasty ingredients to your Greek orzo salad. Here are some ideas: - Grilled chicken or shrimp for protein. - Roasted red peppers for a sweet flavor. - Spinach or arugula for extra greens. - Artichoke hearts for a unique touch. Other common questions include using different types of cheese. You can try goat cheese or mozzarella instead of feta. You can find the Full Recipe for this dish at Mediterranean Orzo Delight . This recipe gives you all the details you need! In this blog post, we explored how to make a delicious Greek orzo salad. We covered essential ingredients like orzo, fresh veggies, and feta cheese. You learned how to cook orzo, prepare the salad, and mix the perfect dressing. Remember, you can adjust flavors and add proteins for variety. Store leftovers properly to enjoy later, and always check for freshness. This salad is a tasty and healthy option that can fit any meal plan. Now, go ahead and create your Mediterranean masterpiece!$

Easy Greek Orzo Salad

Experience a burst of flavor with our Mediterranean Orzo Delight! This refreshing salad blends tender orzo pasta with vibrant veggies, Kalamata olives, and rich feta for a perfect summer dish. Quick to prepare and packed with taste, it's great for any meal. Ready in just 45 minutes, this recipe is a must-try! Click through for detailed instructions and enjoy a taste of the Mediterranean in your own kitchen.

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup Kalamata olives, pitted and sliced

1 bell pepper (any color), diced

½ red onion, finely chopped

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar (substitute with lemon juice if desired)

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

Cook the Orzo: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 9-10 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Set aside in a large mixing bowl.

Combine Ingredients: Once the orzo is cooled, add it to the bowl with the chopped vegetables.

Add Olives and Feta: Stir in the sliced Kalamata olives and crumbled feta cheese into the mixture.

Dress the Salad: In a small bowl, whisk together the olive oil, lemon juice (or red wine vinegar), dried oregano, salt, and pepper. Pour this dressing over the orzo salad and toss gently until everything is well coated.

Add Fresh Herbs: Finally, fold in the chopped parsley for a fresh touch and extra flavor.

Chill and Serve: For best results, refrigerate the salad for at least 30 minutes before serving to let the flavors meld.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Serve in a large, shallow bowl garnished with additional parsley and a sprinkle of feta on top. Optionally, drizzle with a little olive oil for an appealing sheen.