Go Back
- Orzo pasta and primary vegetables - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - Herbs, spices, and condiments - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Garnishes and optional toppings - 1/2 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) In this Zesty Greek Orzo Salad, orzo pasta serves as the base. It is small and perfect for salads. The cherry tomatoes add sweetness, while the cucumber and bell pepper give crunch. The red onion offers a sharp bite. Kalamata olives bring a briny flavor that pairs well with feta cheese. The dressing is simple. Olive oil and lemon juice provide a zesty kick. Dried oregano adds a hint of earthiness. You can adjust salt and pepper to your taste. For a pop of color, I use fresh parsley as a garnish. This salad is not just tasty; it is also colorful. Each ingredient shines, making it a feast for the eyes as well as the palate. {{ingredient_image_1}} First, bring 2 cups of water to a boil in a medium pot. Add 1 cup of orzo pasta to the boiling water. Cook it until it is al dente, following the package instructions. This usually takes about 8 to 10 minutes. Once done, drain the orzo in a colander. Rinse it with cold water to stop the cooking process. This step cools the pasta and helps it stay firm. Set the cooled orzo aside while you prepare the veggies. Next, gather your fresh vegetables. You will need 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1/2 finely chopped red onion. Use a sharp knife for clean cuts. Uniform pieces help the salad look nice and make each bite balanced. Don't forget to add 1/2 cup of sliced Kalamata olives for that authentic Greek flavor. Freshness is key, so choose firm, ripe vegetables. In a large mixing bowl, combine all the chopped vegetables. Add the cooled orzo pasta to this colorful mix. Gently fold the pasta and veggies together with a spatula. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Pour this dressing over the salad and toss everything together. Make sure the orzo and veggies are well-coated. Finally, add 1/2 cup of crumbled feta cheese and toss gently to mix it in without breaking it. Now comes the fun part—tasting! Add salt and pepper to your liking. This helps bring out all the flavors. If you want more zest, add a little more lemon juice. Chill the salad in the fridge for at least 30 minutes. This waiting time lets the flavors meld. Before serving, garnish with chopped fresh parsley for a bright touch. Enjoy your Zesty Greek Orzo Salad; it's fresh and full of flavor! To get the best zesty flavor, you should focus on adjusting acidity and seasoning. A good balance makes the salad bright and fresh. I suggest adding more lemon juice for a tangy kick. Taste as you go, and adjust salt and pepper too. Fresh ingredients play a big part in enhancing flavor. Always use ripe cherry tomatoes and crisp cucumbers. These fresh veggies add crunch and color, making your dish pop. How you serve your salad matters. Place it in a large bowl for a family-style meal. For individual servings, use clear glass bowls. This way, the colorful layers shine through. Garnishing is key to a great look. Sprinkle chopped parsley on top just before serving. It adds a fresh touch and makes the salad more inviting. Making the salad ahead can really boost its flavor. When you chill it overnight, the tastes blend together beautifully. To prep, cook the orzo and chop the veggies, then store them separately. Combine them and add the dressing just before serving. This keeps everything fresh and crisp. Always taste before serving to see if it needs more seasoning. Pro Tips Cook Orzo Al Dente: Ensure the orzo is cooked al dente for the best texture and to prevent it from becoming mushy when mixed with the other ingredients. Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the salad. Choose ripe tomatoes, crunchy cucumbers, and fragrant parsley for the best results. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes. This resting time helps the flavors meld together beautifully. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers or radishes to suit your taste or to use what you have on hand. {{image_2}} You can make this salad even tastier by adding more veggies and proteins. Consider tossing in: - Artichoke hearts - Roasted red peppers - Spinach or arugula - Chickpeas or diced chicken Feel free to swap any ingredient to match your taste. If you prefer a crunch, add some radishes or snap peas. You can also try different cheeses, like goat cheese or mozzarella. If you follow a vegan diet, you can leave out the feta cheese. Instead, use avocado for creaminess. You can also add some nuts like walnuts for healthy fats. For gluten-free options, simply replace the orzo with gluten-free pasta. Quinoa is a great substitute too. It adds a nice texture and is packed with protein. You can play with the dressing to mix things up. Try these vinaigrette recipes: - Balsamic vinaigrette: Use balsamic vinegar instead of lemon juice. - Herb vinaigrette: Blend fresh herbs like basil and mint with olive oil. If you’re in a hurry, store-bought dressings work too. Just check the label to avoid unwanted ingredients. Remember, homemade dressings taste fresher and can be tailored to your liking. To keep your Zesty Greek Orzo Salad fresh, store it in the fridge. Place it in an airtight container for best results. You can keep it for up to three days. Make sure the lid seals tightly to avoid any air. This way, your salad stays crisp and tasty. You can freeze this salad, but some veggies may lose their crunch. To freeze, place the salad in a freezer-safe container. Be sure to leave some space at the top for expansion. When you want to enjoy it, thaw it in the fridge overnight. To keep the flavors bright, eat it within a month. Avoid refreezing once it has thawed. Usually, you won’t need to reheat this salad. But if you want it warm, do so gently. Place it in a pan over low heat. Stir often to prevent sticking. If the salad feels dry, add a splash of olive oil. For a fresh taste, consider adding a little lemon juice and mixing well. Yes, you can use other pasta types! If you don’t have orzo, try using small shells or ditalini. These shapes hold sauce well. You can even use quinoa or farro for a gluten-free option. Just adjust cooking times as needed. This salad stays fresh in the refrigerator for about three to five days. Keep it in an airtight container to maintain its taste. If you freeze it, it lasts about one month. However, freezing may change the texture of some veggies. Absolutely! This salad is great for meal prep. You can make it on a Sunday and have it ready for the week. Just store it in individual containers. This way, it’s easy to grab for lunch or dinner. For best flavor, add the feta just before serving. This blog post covered how to make a tasty orzo salad. You learned about the key ingredients, like orzo and fresh vegetables. I shared easy steps for cooking and mixing it all together. We discussed ways to enhance flavor and presentation. Variations allow for unique twists, while storage tips ensure freshness. In conclusion, this salad is simple, adaptable, and perfect for anyone. Enjoy experimenting with it!

Zesty Greek Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 1/2 whole red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Start by bringing 2 cups of water to a boil in a medium pot. Add the orzo pasta, and cook according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta, then set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and sliced Kalamata olives.
  • Add the cooled orzo pasta to the bowl and gently fold in all the vegetables.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  • Pour the dressing over the orzo salad and toss everything together until evenly coated.
  • Add the crumbled feta cheese and give a gentle toss to mix it in without breaking the cheese.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
  • Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  • Before serving, garnish with chopped fresh parsley for a pop of color.

Notes

Chill for at least 30 minutes to enhance flavors.
Keyword Greek, orzo, salad, vegetarian