Greek Orzo Salad Recipe
Greek Orzo Salad is a delicious, colorful salad filled with Mediterranean ingredients like feta, olives, cucumber, and herbs, tossed in a delicious and easy vinaigrette.
Servings: 8 servings
Calories: 271kcal
Ingredients
- 1 1/2 cups uncooked orzo
- 3/4 cup crumbled feta
- 1/4 cup red onion chopped
- 1 10 ounce package cherry tomatoes, halved
- 1 English cucumber chopped
- 1/4 cup Greek olives pitted and halved
- 1/4 cup fresh parsley chopped
Vinaigrette
- 1/2 cup olive oil
- 1 garlic clove minced or pressed
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes optional for heat
- Salt & pepper to taste
Instructions
- Cook orzo al dente according to package directions; for about 7 minutes. Drain and rinse with cold water.
Make the Vinaigrette
- Combine the garlic, red wine vinegar, honey, oregano, and red pepper flakes if using in a blender. With the blender running, gradually blend in the olive oil. Season with salt and pepper to taste. This vinaigrette keeps well in the refrigerator for 3 to 4 days.
Assemble the Greek Orzo Salad
- In a large bowl, add feta, red onion, tomatoes, cucumber, and olives. Add the cooled orzo and drizzle in the vinaigrette. Toss to coat and season with additional salt and pepper to taste. Fold in the fresh parsley and chill until ready to serve.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 158mg | Fiber: 1g | Sugar: 3g