Cold Greek Orzo Salad

Greek cuisine, known for its vibrant flavors and fresh ingredients, has captured the hearts and palates of food lovers across the globe. Rooted in tradition and influenced by the Mediterranean lifestyle, Greek dishes often feature an array of vegetables, grains, and proteins that celebrate the bounty of the region. One such dish that exemplifies this culinary ethos is the Refreshing Greek Orzo Salad. This delightful salad is not only a feast for the senses but also a testament to the versatility of orzo pasta, which serves as the perfect base for a medley of fresh ingredients.

Experience the vibrant flavors of the Mediterranean with a Refreshing Greek Orzo Salad! This delightful dish features rice-shaped orzo pasta combined with a medley of fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, along with tangy feta cheese and kalamata olives. Drizzled with a zesty lemon-olive oil dressing, it's perfect for picnics, barbecues, or meal prep. Enjoy a nutritious and delicious salad that celebrates Greek cuisine while brightening any table!

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Ingredients

1 cup orzo pasta

2 cups water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/2 red onion, finely chopped

1 cup feta cheese, crumbled

1/2 cup Kalamata olives, pitted and halved

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Zest and juice of 1 lemon

1/4 cup extra-virgin olive oil

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions

Cook the Orzo: In a medium saucepan, bring 2 cups of water to a boil. Add the orzo pasta and a pinch of salt. Cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain and rinse under cold water to cool.

Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.

Combine Ingredients: Add the cooled orzo to the bowl of vegetables. Then fold in the crumbled feta cheese, Kalamata olives, chopped parsley, and mint.

Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dried oregano, salt, and black pepper. Adjust the seasoning to your taste.

Dress the Salad: Pour the dressing over the orzo salad and toss everything gently until well combined.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional herbs if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6