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To make a great Greek orzo pasta salad, you need the right ingredients. Here’s what you will need: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cucumber, diced - ½ cup red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ¼ cup fresh basil, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients create a fresh and tasty salad. Each one plays a role in building flavor. Fresh herbs are key in Greek orzo pasta salad. They add bright flavors and aromas. I love using parsley and basil. They bring a garden-fresh taste. Dried herbs lack that same punch. So, always reach for fresh if you can! You can swap some ingredients if needed. For example, use quinoa instead of orzo for gluten-free. You can replace Kalamata olives with green olives for a milder flavor. If you don’t have feta, try goat cheese. Each option can change the taste, but they all work well! {{ingredient_image_1}} To cook orzo pasta, start with a pot of boiling salted water. Add 1 cup of orzo. Cook it for 8 to 10 minutes until it is al dente. Drain the orzo and rinse it under cold water. This stops the cooking process. The orzo should be firm but not hard. Perfectly cooked orzo adds a nice bite to your salad. While the orzo cooks, prepare your vegetables. Chop 1 ½ cups of cherry tomatoes in half. Dice 1 cucumber into small pieces. Finely chop ½ cup of red onion. Slice ½ cup of Kalamata olives. Place all these veggies in a large mixing bowl. Their colors and flavors will add freshness to the salad. Now, let’s make the dressing. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano. Season with a pinch of salt and pepper. This dressing ties all the flavors together. It adds brightness and zest to the salad. Once the orzo is cool, add it to the bowl with the veggies. Toss gently to combine everything. Pour the dressing over the mixture and toss again. Next, fold in 1 cup of crumbled feta cheese, ¼ cup of chopped fresh parsley, and ¼ cup of chopped fresh basil. Adjust the seasoning with more salt and pepper if needed. For the best taste, chill the salad in the fridge for at least 30 minutes. Serve it in a large bowl, and garnish with whole olives and fresh herbs. This makes your dish look vibrant and inviting! To make your Greek orzo pasta salad pop, focus on fresh ingredients. Use ripe cherry tomatoes and crisp cucumbers for the best taste. Fresh herbs like parsley and basil add bright notes. Crumbled feta cheese brings a creamy texture and salty flavor. Don’t skip the dressing! A mix of olive oil, lemon juice, and dried oregano ties everything together. Adjust salt and pepper to match your taste. Chilling your salad is key for great flavor. When you let it sit in the fridge, the ingredients meld together. This makes each bite more delicious. Aim to chill it for at least 30 minutes. If you can, let it sit longer. The flavors will deepen, and the salad will taste even better. A beautiful presentation makes your salad more inviting. Serve it in a large bowl for a communal feel. Top it with whole olives and a sprinkle of fresh herbs. This adds color and makes it look fresh. You can also use a clear glass bowl to show off the layers. Enjoy the smiles when you serve this vibrant dish! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh herbs and ripe tomatoes. The quality of your ingredients will significantly enhance the taste of the salad. Chill Before Serving: Letting the salad chill for at least 30 minutes allows the flavors to meld together beautifully, resulting in a more harmonious dish. Customize Your Olives: While Kalamata olives are traditional, feel free to experiment with other varieties such as green olives or even add a touch of capers for extra zing. Make It a Meal: To turn this salad into a hearty meal, consider adding grilled chicken or shrimp for added protein, making it perfect for lunch or dinner. {{image_2}} You can easily change the flavor of your Greek Orzo Pasta Salad. Adding bell peppers brightens the dish with crunch and color. Try using roasted red peppers for a sweet twist. Artichokes add a unique taste that pairs well with feta. You can also use sun-dried tomatoes for a richer flavor. If you want more protein, grilled chicken is a great choice. It adds heartiness to the salad. Chickpeas are another option. They make the dish filling and add a nutty flavor. You can also use shrimp for a seafood twist. Simply grill or sauté them, then mix them in. For those needing gluten-free options, use gluten-free orzo pasta. Many brands offer it, and it cooks similarly to regular orzo. You can also substitute quinoa, which adds a nice texture and is gluten-free. If you want a lower-carb version, try cauliflower rice instead. It adds a fresh taste while keeping the dish light. To keep your Greek Orzo Pasta Salad fresh, store it in an airtight container. Make sure to pack it tightly. This helps prevent air from drying it out. If you have extra dressing, keep it separate. Adding dressing to the salad too early can make it soggy. When stored correctly in the fridge, this salad can last about three to five days. After that, the flavors may fade. If you see any signs of spoilage, like an off smell or changes in texture, it’s best to toss it. For meal prep, prepare the orzo and veggies in advance. Mix them together just before serving. This keeps the ingredients fresh and flavorful. You can also freeze leftovers, but the texture may change. If you freeze, plan to use it within a month for the best taste. Yes, you can make Greek Orzo Pasta Salad ahead of time. In fact, it tastes better after a few hours in the fridge. The flavors mix well when the salad sits. I suggest making it a day in advance for the best taste. Just remember to keep it in an airtight container. This salad is very versatile. It goes great with grilled chicken or fish. You can also serve it with pita bread and hummus for a full meal. For extra flavor, try adding garlic bread or tzatziki sauce. These pairings will complement the fresh taste of the salad. You can keep Greek Orzo Pasta Salad in the fridge for about three to five days. Make sure it stays in an airtight container to keep it fresh. If you notice any off smells or colors, it's best to toss it. Enjoy it cold for a refreshing dish! Greek Orzo Pasta Salad is simple and fresh. We covered essential ingredients, the importance of herbs, and how to substitute. You learned to cook orzo perfectly, prep vegetables, and create a tasty dressing. I shared tips to enhance flavor and keep the salad fresh. We explored fun variations and proper storage methods. In closing, this salad makes a great meal or side dish. Enjoy experimenting and savoring every bite!

Mediterranean Orzo Delight

A refreshing salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed in a zesty olive oil and lemon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh basil, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a pot of boiling salted water, cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to halt cooking.
  • While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. Place them in a large mixing bowl.
  • Add the cooled orzo pasta to the bowl with the vegetables. Toss gently to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper.
  • Pour the dressing over the orzo and vegetable mixture. Toss until everything is well coated.
  • Gently fold in the crumbled feta cheese, fresh parsley, and basil. Adjust seasoning with more salt and pepper as needed.
  • For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Keyword Mediterranean, orzo, salad, vegetarian