Greek Orzo Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 1 cup orzo pasta
- 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
- 1/4 cup feta cheese crumbled
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente.
- Drain the orzo using a colander and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small mixing bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the orzo mixture and gently toss to combine using a wooden spoon.
- Cover the bowl with plastic wrap and let the salad rest in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, sprinkle the salad with fresh parsley.
Notes
For added flavor, consider roasting the cherry tomatoes with a drizzle of olive oil and a pinch of salt before adding them to the salad. This salad can be made a day in advance and stored in the refrigerator, making it a great option for meal prep or gatherings. Adjust the seasoning to taste and feel free to include additional ingredients like bell peppers or grilled chicken for a heartier dish.
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