On Monday, I posted a sensational recipe for grilled Greek Chicken Kabobs and mentioned serving them with a fabulous orzo salad. This salad simple, fresh and delicious so I had to share it with you!

Since I was serving this salad alongside the Greek Chicken Kabobs, I knew I wanted to add some Greek flavors to the pasta as well. I quickly surveyed my refrigerator and established my game plan.

I studded the perfectly cooked orzo pasta with crisp vegetables, feta cheese and poured on a homemade Greek dressing that will make you swoon!

This recipe is perfect for summer and would definitely be an awesome addition to any Memorial Day BBQ spread. This recipe is quick, easy and can be adapted to your personal tastes. If you give this one a try this weekend, definitely stop back and let me know what you thought! Have a great day!

Greek Orzo Salad

Ingredients:

For the Dressing

  • 1/4 cup olive oil
  • 1 clove fresh garlic; finely chopped
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 cup red wine vinegar

For the Salad

  • 1 1/2 cups uncooked orzo pasta
  • 1/2 cup grape tomatoes; halved
  • 1 cucumber, seeded and chopped
  • 1/4 red onion; chopped
  • 1/2 red bell pepper; chopped
  • 1/2 green bell pepper
  • 1/2 cup crumbled feta cheese
  • 5-10 green olives, drained and halved

Directions:

For the Dressing

  1. Place all the ingredients in a blender and pulse until well incorporated.

For the Salad

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain.
  2. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

Notes:

  • No blender? That’s just fine, simply mix/shake the ingredients until thoroughly blended.
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