Orzo Salad

This delicious orzo salad will become a family and friend favorite. It’s easy to make and stores well in the refrigerator so you can make it ahead of time. We love adding fresh summer vegetables like cucumbers, tomatoes, and red onion. The feta cheese is a must and gives it a salty punch. Your salad will be the hit of the party!

Orzo Salad Recipe

Prep time: 10 minutes
Cook time: According to package instructions of the orzo

Servings: 4-6

Ingredients:

• 1 ½ cups dry orzo pasta
• 2 cups cherry tomatoes, halved
• 3 Persian cucumbers, diced (mini cucumbers)
• ½ red onion, finely chopped
• ½ cup kalamata olives, pitted and sliced
• 6 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

• Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
• In a large bowl, combine the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
• Add the chopped parsley to the bowl.
• In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing.
• Pour the dressing over the salad and toss gently to combine all the ingredients well.
• Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your taste.
• Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.