Mediterranean Orzo Delight

$- 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 - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Greek Orzo Salad shines with its fresh and colorful ingredients. The orzo pasta serves as a lovely base. It cooks quickly and adds a nice texture. I love using cherry tomatoes for their sweet burst of flavor. Diced cucumbers add crunch and freshness. Bell peppers bring vibrant color and sweetness. Red onion gives a slight bite that balances the dish. Kalamata olives add a salty note. Crumbled feta cheese takes it to another level with its creamy richness. Fresh parsley brightens the flavors and looks beautiful. - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste For the dressing, I use extra virgin olive oil for its fruity flavor. Freshly squeezed lemon juice gives the salad a zesty kick. Dried oregano adds a classic Mediterranean taste. Salt and freshly ground pepper enhance all the flavors. Together, these ingredients create a light and tangy dressing that ties the salad together perfectly. Understanding these ingredients helps you make the best Greek Orzo Salad. Each component plays a role in creating a fresh and flavorful dish. {{ingredient_image_2}} First, boil a pot of salted water. Add 1 cup of orzo pasta to the boiling water. Cook the orzo until it is al dente, following the package instructions. It should be firm but not hard. Once cooked, drain the orzo in a colander. Rinse it under cold running water. This stops the cooking. It also cools the pasta down quickly. In a large mixing bowl, combine the cooled orzo with fresh ingredients. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. Next, add 1/2 finely chopped red onion and 1/2 cup of sliced Kalamata olives. Mix these ingredients gently. You want an even spread of all the fresh flavors. Finally, fold in 1/2 cup of crumbled feta cheese. Add 1/4 cup of chopped fresh parsley for a burst of color and taste. For the dressing, take a small bowl and whisk together 2 tablespoons of extra virgin olive oil and 2 tablespoons of freshly squeezed lemon juice. Add 1 teaspoon of dried oregano, along with salt and black pepper to taste. Whisk until the mixture is well blended. Drizzle this dressing over the salad. Toss everything gently to coat the orzo and veggies evenly. - Seasoning adjustments for taste: Always taste your salad before serving. If it needs more flavor, add salt or pepper. A little lemon juice can brighten it up too. You can also mix in extra oregano for a stronger herb taste. - Allowing time for flavors to meld: After mixing, cover the salad and chill it for at least 30 minutes. This wait lets all the flavors blend together. The result is a salad that tastes even better! - Serving suggestions for visual appeal: Use a large, shallow bowl to serve your salad. This way, everyone can see the bright colors of the veggies. It makes the dish look more inviting! - Garnishing ideas for a fresh look: Top your salad with extra crumbled feta and a sprinkle of fresh parsley. Just before you serve, drizzle a bit of olive oil and lemon juice on top. This adds shine and makes it look fresh, too! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of your Mediterranean Orzo Delight. Try to use seasonal produce for the best taste. Customize Your Protein: For a heartier version, consider adding grilled chicken or chickpeas. This will increase the protein content and make it a more filling meal. Make It Ahead: This salad tastes even better the next day as the flavors meld together. Prepare it a few hours or even the night before serving. Adjust the Dressing: Feel free to experiment with additional herbs or spices in the dressing, such as basil or garlic, to give it a unique twist that suits your palate. {{image_4}} You can swap in many fresh veggies for this Greek orzo salad. Try adding: - Spinach or arugula for a leafy crunch - Roasted red peppers for a smoky flavor - Zucchini for extra nutrition Mixing in different herbs can also add flavor. Consider using: - Fresh dill for a bright taste - Mint for a refreshing twist If you want to change the cheese, feta is great, but others can work too. Try: - Goat cheese for a tangy flavor - Mozzarella for a milder taste - Parmesan for a nutty touch For gluten-free options, use gluten-free orzo or other gluten-free pasta. Brown rice or quinoa also makes a great base. If you're looking for vegetarian choices, this salad is already meat-free. To make it vegan, swap feta for: - Crumbled tofu with lemon juice - Vegan cheese alternatives You can replace honey in the dressing with maple syrup for a vegan touch. Enjoy these tasty variations! Greek Orzo Salad is a great dish to store. It lasts about three to four days in the fridge. For best results, keep it in an airtight container. This helps keep it fresh and tasty. You can enjoy this salad cold or at room temperature. If you have leftovers, take them out and let them sit for a bit. This brings back some of the fresh taste. If the flavors seem dull, add a splash of olive oil or lemon juice. This small change can make a big difference! To make Greek Orzo Salad vegan, start by replacing the feta cheese. Use a plant-based feta or omit it entirely. For the dressing, ensure the olive oil and lemon juice are vegan-friendly. You can also add a splash of apple cider vinegar for added flavor. Yes, you can use other pasta types if you prefer. Small shapes like quinoa, couscous, or even small shells work well. Each option brings a unique texture to the salad. Serve the Greek Orzo Salad chilled or at room temperature. It pairs perfectly with grilled chicken or fish. You can also enjoy it as a stand-alone dish. For a nice touch, top it with extra feta and a drizzle of olive oil before serving. Greek Orzo Salad is a fresh and vibrant dish. With orzo, colorful veggies, olives, and feta, it shines. The dressing adds zest with olive oil, lemon, and herbs. You'll enjoy its taste and ease. Remember to adjust flavors and explore variations to suit your preferences. Store it right to keep it fresh. Whether vegan or vegetarian, this salad is adaptable. Ready to impress your family or friends? Dive into making your own Greek Orzo Salad today!$

A refreshing salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed with a zesty lemon vinaigrette.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
0.5 cup red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
to taste salt
to taste freshly ground black pepper

Instructions

Begin by cooking the orzo pasta: Bring a pot of salted water to a boil, add the orzo, and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse it under cold running water to halt the cooking process and cool it down.
In a large mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and the sliced Kalamata olives. Gently mix the ingredients to ensure an even distribution.
For the dressing, take a small bowl and whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper until well blended.
Drizzle the dressing over the orzo and vegetable mixture, then gently toss everything together using a spatula or large spoon to coat all of the ingredients evenly.
Next, gently fold in the crumbled feta cheese and chopped parsley, incorporating them carefully to avoid breaking up the feta too much.
Taste the salad and adjust the seasoning as needed by adding more salt and pepper, if desired. Give it a final gentle mix.
Cover the salad with plastic wrap or a lid, and place it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

Notes

For a beautiful presentation, serve the salad in a large, shallow bowl and garnish with additional feta and parsley.

Keyword feta, Mediterranean, orzo, salad, vegetarian