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Greek Orzo Salad with dressing

Greek Orzo Salad

Servings: 12
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Author: Sandy Coughlin
Course: Salad
Cuisine: Greek
This vibrant Greek Orzo Salad is packed with fresh veggies, briny olives, and creamy feta, all tossed in a zesty homemade vinaigrette. The perfect make-ahead summer side dish!

Ingredients

For the Salad

  • 16 oz orzo pasta, we buy Delallo Whole Wheat
  • ¾ cup kalamata olives, halved
  • ½ small red onion, diced
  • 2 ½ cups English cucumbers, sliced (about 2 large)
  • 1-2 pints red grape or cherry tomatoes, halved
  • 1 yellow bell pepper, diced
  • 8 oz feta cheese block, crumbled
  • ½ cup fresh chopped basil, finely chopped for garnish

For the Dressing

Equipment

  • Large Salad Bowl

Instructions

  • Cook the orzo pasta according to the package directions until al dente.
  • Drain and rinse under cool water to stop the cooking process and cool it down. Set aside.
  • Combine all the dressing ingredients (only use 2 Tbsp lemon juice) in a small jar with a tight-fitting lid.
  • Secure the lid and shake vigorously until the dressing is well combined and emulsified. Set aside. [SAVE EXTRA LEMON JUICE TO ADD AT THE END.]
  • In a large salad bowl, combine the cooled orzo and the prepared salad ingredients.
  • Add the block of feta cheese to the bowl and use your fingers to break it into small, bite-sized crumbles right over the salad.
  • Pour the prepared dressing over the entire salad and toss lightly until all the ingredients are evenly coated with the dressing.
  • Clean the edges of the salad bowl for a tidy presentation.
  • Garnish with fresh chopped basil and serve immediately or chill until ready to enjoy. Squeese or pour over the salad the remaining lemon juice (optional).

Notes

Sandy’s tips:

  • Make ahead: This salad is an excellent make-ahead dish. Prepare it up to 24 hours in advance and store it in the fridge. The flavors will only get better!
  • Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, stir in a splash of olive oil or lemon juice before serving.
  • Don't overcook the pasta: Be sure to cook the orzo al dente. Overcooked pasta will become mushy in the salad.
  • Rinse the pasta: Rinsing the cooked orzo under cool water stops the cooking process and removes excess starch, which prevents the salad from becoming gummy.
  • Break the feta with your fingers: Using your hands to crumble the feta creates more texture and lets the cheese absorb a bit of the dressing.
  • Lemon at the end: This is optional, but we like to add another squeeze over the top and serve.

Nutrition Facts

Calories: 232kcal, Carbohydrates: 35g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 511mg, Potassium: 280mg, Fiber: 3g, Sugar: 4g, Vitamin A: 423IU, Vitamin C: 38mg, Calcium: 127mg, Iron: 1mg