Greek Orzo Salad Recipe

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red, yellow, or orange), diced
• 1/2 red onion, finely chopped
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint or basil (optional), chopped

For the Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Cook the Orzo:
   • Boil the orzo pasta in salted water according to the package instructions. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
2. Prepare the Dressing:
   • In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
3. Assemble the Salad:
   • In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, feta cheese, parsley, and mint or basil if using.
4. Add the Dressing:
   • Pour the dressing over the salad and toss everything together until evenly coated.
5. Serve:
   • Taste and adjust seasoning if needed. Serve immediately, or refrigerate for an hour for the flavors to meld together.

Tips

• Make it heartier by adding chickpeas, grilled chicken, or shrimp.
• Storing: This salad can be stored in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.