Greek Orzo Salad
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You can never have too many good pasta salad recipes and this one is goooood. Â Quick and easy to make, packed full of wholesome ingredients, and bursting with flavor, this Greek Orzo Salad recipe is sure to become a favorite!
For more delicious pasta salad recipes be sure to try my Broccoli Pasta Salad, Macaroni Salad, Pepperoni Pizza Salad, Spinach and Artichoke Pasta and Curried Couscous Salad!
I love all the colors that are showcased in this Greek Orzo Salad. Colors of red, green, black, white and purple. Coupled with the lovely contrast and crunchy, chewy, and juicy, and infused with Greek flavors and a refreshing vinaigrette, it’s a favorite in our home!
Greek Orzo Salad Recipe
If you haven’t had orzo before, it’s time to try it. Â Orzo is the Italian word for barley and is called such because it’s pasta that’s shaped like a large grain kernel. Â It’s very versatile and is commonly used in soups, pilafs, casseroles and, like in this recipe, salads. Â It’s a fun pasta to work with and you can find it in virtually every grocery store. Â Look towards the top shelf, it usually comes in boxes.
You prepare it like any other pasta: Â Boil it for 8-10 minutes in salted water until al dente. Â We’re also going to add a little olive oil to the water while it’s cooking to make extra sure the orzo is nice and slick and doesn’t stick together later on. Â Then drain and rinse for the salad. Â Let it cool completely.
Place the cooled orzo in a large mixing bowl along with the veggies, sliced olives, and feta cheese. Â Gently stir to combine.
Add all the ingredients for the vinaigrette in a bowl and whisk until emulsified. Â Pour the vinaigrette over the salad and gently stir to combine. Â Refrigerate for at least 30 minutes before serving.
Enjoy!
Greek Orzo Salad
Ingredients
- 1 1/2 cups uncooked orzo
- 2 Roma tomatoes , seeded and diced
- 1 cucumber , seeded and chopped
- 1 small red onion , chopped
- 1/2 cup sliced black olives , drained and thoroughly rinsed to prevent discoloration
- 3/4 cup diced feta cheese
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- To prepare the orzo, bring a pot of water to a boil, add some salt, a teaspoon of olive oil, and the orzo and cook until al dente, 8-10 minutes. Drain, rinse and drain thoroughly. Let cool completely.
- To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
- Place the cooled orzo in a large mixing bowl and add all remaining ingredients. Gently stir to combine. Pour over the vinaigrette and gently stir to combine. Refrigerate or at least 30 minutes before serving.
Nutrition
Originally published on The Daring Gourmet August 25, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
