This light and refreshing Greek Orzo Salad makes an excellent side to your main dish!
There is something comforting and nostalgic about pasta salad. Growing up, I remember it being at every get-together, and my parents buying pounds of it at the deli. However, my favorite pasta salad was made with orzo, a short-cut pasta that resembles large-grain rice.
My grandmother would bring orzo pasta salad to summer barbecues, where we would serve it with kebabs and lamb. I have so many fond memories of orzo salad that I needed to find the perfect recipe to make it at home. I then found this recipe, which is similar to my grandmother’s pasta salad! How serendipitous is that?
Here, olives, cucumbers, and feta combine with citrus juices, onion, and tomato to make a delicious, light, and refreshing salad. The beauty of this salad is its versatility and the number of dishes it pairs well with. It’s so tasty and easy to make, and I’m sure it’ll become a regular favorite for you, too!
Is This Greek Orzo Salad Healthy?
Orzo pasta is a simple carb that doesn’t hold much nutritional value. That said, the dish includes an assortment of healthy veggies, including cucumbers, tomatoes, and red onions. The kalamata olives are also a good source of monounsaturated fats and iron, while olive oil offers additional healthy fats. All things considered, these wholesome ingredients create a well-balanced dish.
What Is A Kalamata Olive?
Being a Greek orzo salad, this recipe calls for kalamata olives, which originate from Greece. They’re medium-sized olives with a deep purple color. They also have a meatier and chewier texture compared to softer black olives and firmer green olives. Moreover, kalamata olives have a unique taste—rich, fruity, tangy, and pleasantly briny. There’s really no better olive for a Greek orzo salad!
How Do I Store Leftovers?
Store leftover salad in an airtight, sealed container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture will be affected upon thawing.
Serving Suggestions
Greek orzo salad is a delicious side for many occasions. You can eat it alone as a light lunch or snack or pair it with any main dish. Personally, I love pairing my orzo salad with a protein that has Mediterranean roots, like Greek Yogurt-Marinated Chicken With Zucchini Noodles. For something more hearty, these Greek Turkey Meatballs With Feta do the job. And while this isn’t exactly Mediterranean, this simple Pan-Seared Salmon nicely complements this salad.
Ingredients
- 1 cup dry orzo pasta
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives sliced
- 1/3 cup red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour over the salad and toss to combine.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment