Name: Creamy Greek Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 cup orzo pasta; 2 cups water or vegetable broth; 2 tablespoons olive oil; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup Kalamata olives, pitted and sliced; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 1/2 cup crumbled feta cheese; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; Salt and black pepper, to taste

Description

A vibrant and flavorful Greek Orzo recipe featuring tender orzo pasta tossed with fresh vegetables, herbs, and tangy feta cheese, perfect as a light main dish or a side salad packed with Mediterranean flavors.

Ingredients

Orzo and Base

1 cup orzo pasta
2 cups water or vegetable broth
2 tablespoons olive oil

Vegetables and Herbs

1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped

Cheese and Dressing

1/2 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and black pepper, to taste

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Instructions

Cook the Orzo: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of orzo pasta and a pinch of salt, then reduce heat to medium and cook until tender, about 8-10 minutes. Drain and rinse under cold water to stop cooking.
Prepare the Vegetables: While the orzo is cooking, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives. Chop fresh parsley and mint and set aside.
Mix the Salad: In a large bowl, combine the cooked orzo, tomatoes, cucumber, red onion, olives, parsley, and mint. Drizzle with olive oil and fresh lemon juice, sprinkle dried oregano, then season with salt and black pepper to taste.
Add the Feta: Gently fold in the crumbled feta cheese to the orzo mixture, being careful not to break up the cheese too much.
Chill and Serve: Refrigerate the Greek Orzo salad for at least 30 minutes to let flavors meld together. Serve cold or at room temperature as a refreshing side or light meal.

Notes

Use vegetable broth instead of water to add extra flavor to the orzo.
Feel free to add chopped bell peppers or cucumbers for additional crunch.
For a vegan option, omit feta cheese or substitute with vegan cheese.
Best served chilled but can also be enjoyed at room temperature.
Can be made ahead and stored in the refrigerator for up to 2 days.