Orzo Greek Salad (Printable Version)
Orzo pasta tossed up with crisp veggies, salty olives, chickpeas, and feta in a bright Greek-style dressing.
# Everything You’ll Need:
→ Salad Base
01 -
170–225 grams feta cheese, cubed (optional, sheep’s milk works best)
02 -
1/4 cup fresh basil and/or mint, chopped, toss some on top if you want
03 -
1/2 cup fresh parsley, finely chopped
04 -
1 pint cherry tomatoes, halved or cut in quarters
05 -
2 cups cucumber, thin-skinned, chopped small
06 -
1/3 cup kalamata olives, sliced up
07 -
400 grams chickpeas, canned, give them a rinse and drain
08 -
2 tablespoons fresh oregano, minced, or 2 teaspoons dried oregano
09 -
1 red bell pepper or half red, half green bell pepper, chopped small
10 -
1/4 red onion, diced tiny (about 1/3 cup)
11 -
225 grams orzo pasta, uncooked
→ Dressing
12 -
120 milliliters extra virgin olive oil
13 -
1/2 teaspoon black pepper
14 -
1 teaspoon salt
15 -
2 teaspoons dried oregano
16 -
2 garlic cloves, crushed or chopped small
17 -
1 teaspoon Dijon mustard
18 -
60 milliliters lemon juice
19 -
60 milliliters red wine vinegar
# Steps to Cook:
01 -
Right before you eat, scatter on the fresh basil or mint.
02 -
Taste it—add another squeeze of lemon, a dash of salt and pepper, or more dressing if it needs a little extra something.
03 -
Blend in the orzo (it should be cool now), drizzle any leftover dressing and toss the feta cubes on if you're using them. Gently mix so everything comes together.
04 -
Toss in the chopped cucumbers, parsley, and cut-up tomatoes. Give it a light mix.
05 -
Now, add the bell peppers, rest of the oregano, chickpeas, and sliced olives to the bowl with marinated onions. Mix well.
06 -
Throw the diced red onion and about 120 milliliters of the dressing into a big bowl. Let that chill while you fix the rest.
07 -
Grab a bowl and whisk together the red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. While whisking, pour in the olive oil slowly so it all blends together.
08 -
Get a big pot of salted water boiling, cook the orzo till it’s just right, then drain and splash with cold water to cool it off. Set aside.
# Extra Suggestions:
01 -
Want some zing? Shake on red pepper flakes to kick up the spice.
02 -
Got leftovers? Stash it in the fridge—it'll keep for four days easy.