Greek Inspired Orzo Salad
This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Ingredients
- 1 ¾ cups dry orzo
- 1 cup cucumber diced
- 1 cup grape tomatoes quartered
- 1/2 cup onion diced
- 1/2 cup crumbled feta
- 1/3 cup black olives halved
- 1/3 cup Kalamata olives halved
- fresh basil and oregano minced about 2 tablespoons of each
- Dressing
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- ¼ teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon dijon mustard
- salt and pepper
Instructions
- Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
- While the orzo is cooking, prep the vegetables and herbs
- Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
- In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
- Cover and allow to chill for for an hour before serving.
Notes
Listen, I am terrible at chilling a salad. I want to dig in. It won't be terrible if you do that (and I won't judge), but know the flavor profile won't be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Tried this recipe?Let us know how it was!