Greek Orzo Salad
Make this easy Greek orzo salad with feta, olives, and Mediterranean flavors for a simple side dish or dinner in under 30 minutes!
Servings: 8 1/2 cup servings
Calories: 264kcal
Ingredients
Salad Ingredients:
- 2 cups dry orzo pasta
- 2 cups diced English cucumber about 1 large cucumber
- 1 cup halved cherry tomatoes
- 1 cup diced yellow bell pepper about 1 large pepper
- ¾ cup crumbled feta cheese
- ½ cup halved, pitted Kalamata olives
- ½ cup minced fresh basil
- ¼ cup finely minced shallots
Dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- ¼ teaspoon black pepper
Instructions
- Cook the orzo as directed on the package. (Make sure to not over cook it. I recommend cooking to al dente, about 1 minute less than the package recommends.) Once cooked, you can drain and rinse under cold water to stop the cooking and prevent the pasta from sticking together.
- While the pasta cooks, wash, chop and prepare the rest of the ingredients. Place all of the ingredients in a large salad bowl.
- In a small bowl, add olive oil, red wine vinegar, mustard, salt and pepper. Whisk until well combined.
- Pour the dressing over the orzo and vegetables, and mix well until all the ingredients are combined.
- Serve cold.
Notes
Tips for the best Orzo Salad:
- Avoid over cooking the pasta. See our tips above for cooking orzo to al dente.
- Dice the veggies into bite-sized pieces.
- Make sure to cool the orzo before combining it with the veggies.
- Serve it on the day you make it, so it's fresh. This Greek orzo salad is best enjoyed 1-2 hours after you make it!
Nutrition
Serving: 0.5cup salad | Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 318mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 1mg
