Our Greek Orzo Salad is technically a pasta salad, but it’s not anything like the mayo-laced macaroni salad you usually find at a potluck. Where macaroni salad relies mostly on creaminess, this salad is all about a combination of bright Mediterranean flavors instead. It’s seriously packed with yummy stuff – chewy orzo, plenty of fresh crunch, and salty feta and olives. Yum!
So, what do we have here? The base is orzo, as you might have guessed by the name, but that’s only the beginning. As far as crunch goes, there’s English cucumber, green bell pepper, and red onion. Spinach, parsley, and cherry tomatoes add freshness, while kalamata olives and feta add a nice saltiness, and a bright lemony dressing ties it all together.
INGREDIENTS
- 1 1/4 cups (8 oz) dry orzo
- 1 medium English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 cup pitted kalamata olives, halved
- 1 medium red onion, chopped
- 1 small green pepper, chopped
- 1 cup feta cheese, crumbled
- 1 1/2 cups baby spinach, chopped
- 3 tablespoons fresh parsley, chopped
FOR THE DRESSING:
- 1/2 cup olive oil
- Juice of 1 lemon
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
BRING A LARGE POT OF SALTED WATER TO A BOIL OVER HIGH HEAT. ADD ORZO AND COOK UNTIL AL DENTE, ABOUT 7 MINUTES. DRAIN AND RINSE UNDER COLD WATER.
- Transfer to a large bowl, and add cucumber, tomatoes, olives, red onion, bell pepper, feta, spinach, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, and salt and pepper and pour over orzo and vegetables.
- Toss to combine, adjust seasoning as needed, and serve. Enjoy!