Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6-8 servings
Ingredients
1poundorzo
32ouncesvegetable stock
1cupwater
2tablespoonsolive oil
6ouncesFeta cheesecrumbled
3clovesroasted garlic
1medium-large shallotfinely diced
10ouncescherry tomatoeshalved or quartered
1mediumcucumberpeeled, seeded, and cut into half moon shapes
⅓ to ½cupolivesuse a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc, roughly chopped
Zest and juice of 1 large lemon
1tablespoonfresh basilfinely chopped
1tablespoonfresh mintfinely chopped
1tablespoonfresh parsleyfinely chopped
splash of red wine vinegar
salt/pepper to taste
Instructions
Bring vegetable stock and water to a boil in a medium pot. Cook orzo to package instructions. Drain and rinse under cold water then place in a large bowl and toss with olive oil to prevent sticking.
To the orzo, add the feta cheese and all of the herbs and vegetables, then mix in the lemon zest and juice, red wine vinegar and salt and pepper to taste.
For the best flavor, cover and chill in the refrigerator for a few hours before serving, though it can be served immediately.
Notes
Finely diced pickled red onion and sun-dried tomato are good subs and/or additions.