Description
A vibrant and flavorful Greek Orzo Pasta Salad packed with fresh vegetables, olives, and feta cheese—perfect for any occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 1 bell pepper, chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo: Begin by boiling some salted water. Cook the orzo pasta according to the package instructions until al dente. Drain and let it cool.
- Combine the ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped bell pepper, sliced black olives, crumbled feta cheese, and chopped parsley.
- Prepare the dressing: In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
- Mix it all together: Drizzle the dressing over the salad and toss everything together to ensure even coating.
- Chill before serving: For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 30 minutes before enjoying.
Notes
Store leftovers in an airtight container for up to 3 days. For optimal freshness, keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg