Greek Orzo Salad
Easy to make Greek Orzo Salad made with tender orzo and loaded with fresh veggies. Then tossed in a delicious lemon herb vinaigrette and ready in just 20 minutes.
Servings: 6
Ingredients
- 1 lb Dry Orzo
- 1 English Cucumber chopped
- 2½ Cups Cherry Tomatoes halved
- 1 Cup Kalamata Olives pitted
- 1 Large Bell Pepper seeds removed and diced
- 1 Small Red Onion Chopped
- 8 oz Crumbled Feta
- 2 Tbsp Freshly Chopped Dill
For the Red Wine Vinaigrette:
- ¼ Cup Olive Oil
- 2 Garlic Cloves minced
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Fresh Lemon Juice
- 1 Tsp Grated Lemon Zest
- 1 Tsp Dijon Mustard
- 1 Tsp Finely Chopped Fresh Herbs ( like oregano, dill, parsley)
- ½ Tsp Salt plus more to taste
- ½ Tsp Freshly Ground Black Pepper plus more to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente.
- Drain and rinse under cold water until cool to the touch. Transfer the orzo to a large mixing bowl and set aside.
- Meanwhile, make the dressing. In a small mason jar, combine the olive oil, garlic, red wine vinegar, lemon juice and zest, Dijon, chopped herbs, salt, and pepper. Secure the lid and shake well, until the ingredients are well mixed. Taste and add additional salt and pepper, if necessary.
- Add the dressing to the orzo, along with the cucumber, tomatoes, olives, red and green bell pepper, red onion, and feta.
- Toss to combine, then transfer the salad to a serving bowl. Season to taste with additional salt and pepper, if desired.
- Place in the refrigerator for at least 2 hours to chill, or serve at room temperature.
Nutrition
Calories: 531kcal | Carbohydrates: 67g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 990mg | Potassium: 495mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1470IU | Vitamin C: 54mg | Calcium: 237mg | Iron: 2mg