Zesty Greek Orzo Salad

A delightful twist on the classic Greek pasta salad, this Zesty Greek Orzo Salad combines vibrant Mediterranean flavors with a refreshing lemony dressing. Perfect for summer picnics or a light lunch, it's packed with juicy tomatoes, crisp cucumbers, and tangy feta cheese. Easy to make and toss together, it's sure to be a crowd-pleaser.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

8 oz orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

Salt and pepper to taste

Instructions

1. Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water.

2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil.

3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.

4. Pour the dressing over the salad and toss gently to combine.

5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold, so no reheating is necessary. If preferred warm, gently stir the salad in a skillet over low heat until just heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.