Description

A refreshing and colorful Greek Orzo Pasta Salad loaded with Mediterranean flavors like olives, feta, tomatoes, and cucumbers. Perfect for picnics, potlucks, or a healthy meal prep option.

Ingredients

Units Scale

1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/3 cup Kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Cook orzo pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss well to coat evenly.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.

Notes

Can be made a day ahead and stored in the refrigerator.
Add grilled chicken or chickpeas for extra protein.
Use whole wheat orzo for a healthier version.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg