Description
Indulge in the vibrant flavors of Greek Orzo Pasta Salad, a refreshing dish that comes alive with colorful vegetables and aromatic herbs. This easy-to-make salad is perfect for picnics, potlucks, or as a light lunch that can be prepared ahead of time.
Ingredients
Scale
- 80ml / 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Red apple vinegar
- 1 small bunch Fresh Parsley, finely diced (1oz/30g)
- 1 heaped tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 150g / 5.3oz Baby Plum Tomatoes, halved
- 100g / 3.5oz Feta, sliced into tiny cubes
- 100g / 3.5oz Kalamata Olives, halved
- 3 tbsp very finely diced Red Onion (1/2 small/medium onion)
- 1 small clove of Garlic, very finely diced
- 300g / 1 1/2 cups uncooked Orzo
- 75g / 2.6oz Green Pepper, finely diced
- 75g / 2.6oz Cucumber, sliced into thin quarter pieces
- Juice of 1/2 Lemon
Instructions
- In a large mixing bowl, whisk together extra virgin olive oil, red apple vinegar, parsley, oregano, salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for; at least an hour is recommended at room temperature.
- Cook the orzo in salted boiling water until al dente. Drain and rinse with cold water until completely cool. Shake off any excess water before adding it into the bowl with the other ingredients.
- Stir in the finely diced green pepper and cucumber into the mixture. Then squeeze in the juice of half a lemon and check for seasoning. Adjust salt and pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Use fresh vegetables for maximum flavor. Letting the salad marinate longer enhances its taste. Feel free to add other veggies like bell peppers or carrots for extra crunch.