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Greek Orzo Salad

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A colorful and crunchy salad made with orzo pasta, fresh vegetables, and a zesty dressing, inspired by Ina Garten’s classic flavors.

Ingredients

Scale
  • 1 ½ cups orzo pasta
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup red onion, chopped
  • Fresh parsley and mint, to taste
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • Oregano, to taste
  • Salt and pepper, to taste

Instructions

  1. Cook the orzo by bringing a pot of salted water to a boil. Add orzo and cook according to package instructions (7-9 minutes).
  2. Prepare your veggies by dicing the cucumber, halving the cherry tomatoes, and chopping the red onion.
  3. Slice the Kalamata olives.
  4. Make the dressing by whisking together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper in a small bowl.
  5. Combine the cooked orzo with diced cucumber, tomatoes, onions, olives, parsley, and mint in a large bowl. Pour dressing over and mix gently.
  6. Add the crumbled feta cheese and fold it into the salad.

Notes

Let the salad sit for 30 minutes before serving to allow flavors to meld. Serve with pita bread or grilled chicken for a complete meal.

Nutrition

Keywords: Greek salad, orzo salad, vegetarian salad

Find it online: https://crunchytable.com/ina-garten-greek-orzo-salad-recipe/