Tasty Greek Orzo Salad with Feta

Ooh, what do we have here? It’s the Tasty Greek Orzo Salad with Feta, and folks, it’s a winner at every potluck and casual lunch table I’ve crash-landed it on. This one’s special because it marries the tangy zing of feta with briny olives, fresh veggies, and this little pasta that isn’t quite pasta, called orzo. It’s refreshing, scrumptious, a little messy (just like life), and the kind of dish that makes you feel like you’re dining al fresco on a breezy Greek island. Not convinced yet? You’re in for a surprise!

Let me paint you a picture. My husband, who pretends to be a food critic but can barely fry an egg, has crowned this salad the “King of Our Tupperware.” Anytime the sun’s out, there’s a 98% chance you’ll find him out on our patio, fork in hand, devouring a bowl of this good stuff. I don’t even ask if he wants it anymore. I just make it, and he summons his inner Greek philosopher, grinning ear to ear. Our little family is hooked, and I’ve lost track of how many times I’ve whipped this up to brighten gloomy weekdays or impress friends who swing by unannounced.

Why You’ll Love This Tasty Greek Orzo Salad with Feta

– **It’s Like a Mini Greek Vacation**: Let’s be real, who couldn’t use a little vacation at dinnertime?
– **Kid-Friendly (Sort of)**: If you can convince them it’s pasta, they just might dive in.
– **Colorful Chaos in a Bowl**: It’s vibrant, it’s fresh. You’ll feel fancy even if it’s just dinner in your PJs.
– **Leftovers Will Save Your Lunch Game**: Some foods just get better after a night’s rest. Trust me, this is one of them.

How to Make It

Alright, friends, roll up those sleeves. This baby’s easy-peasy but does need a little bit of love. Get that orzo cooking like regular pasta — and don’t stress if you spill a few bits on the stove, who doesn’t? Once it’s al dente (fancy speak for not mushy), drain it and let it laze around in a big bowl. Toss in your chopped cucumbers, bell peppers, red onion, and perhaps a suspiciously large handful of olives (I’m obsessed, sue me).

Now, let’s talk dressing. Mix olive oil, lemon juice, a clove of minced garlic (or two if you’re living on the edge), and a pinch of salt and pepper. Pour this elixir all over your salad, stir it well — yes, it might slosh over the sides, I won’t tell if you don’t. Top it off with feta and fresh parsley. Give it one more mix and let it chill — literally — in the fridge for about an hour. Enjoy the Greek vibes!

Ingredient Notes

– **Orzo**: Ok, not rice, not pasta, but somewhere magical in between. It cooks faster, and trust me, you want to catch it before it turns to mush.
– **Feta**: The creamy stuff that makes everything better. I once tried skipping it…yeah, don’t skip it.
– **Such Fresh Veggies**: Cucumbers, bell pepper, red onion — basically the rainbow. I once found a rogue tomato in the fridge. It ended up in here. Worked well.

**Recipe Steps:**

1. Cook orzo until al dente, then drain.
2. Toss the orzo in a bowl with cucumbers, bell pepper, red onion, and olives.
3. Mix olive oil, lemon juice, garlic, salt, and pepper for the dressing.
4. Pour dressing over the salad and mix well.
5. Add feta and parsley, mix again, and chill for an hour before serving.

What to Serve It With

Tips & Mistakes

– Tip: If in doubt, add more feta. Or is that just my philosophy?
– Mistake: Skipping the chill time. It’s the difference between “meh” and “Mamma Mia!”.

Storage Tips

Pop leftovers in the fridge in an airtight container. It’s glorious cold and has been breakfast more times than I’d like to admit. Don’t judge me; you’ll get it once you try.

Variations and Substitutions

I’m all about using what’s on hand. No red onion? Shallots work. Outta parsley? Basil is your new buddy. And if there’s a veggie swap to be made, bell peppers for cherry tomatoes could totally go down.

Frequently Asked Questions

There you have it, folks. A little slice of Greek heaven right in your kitchen. Enjoy!

Tasty Greek Orzo Salad with Feta

This fresh and flavorful Greek Orzo Salad combines tender orzo pasta with ripe tomatoes, cucumbers, olives, and crumbled feta cheese, tossed in a zesty lemon-oregano dressing. Perfect for a light lunch or side dish.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups orzo pasta
• ▢ 1 cup cherry tomatoes, halved
• ▢ 1 cup cucumber, diced
• ▢ 0.5 cup Kalamata olives, pitted and sliced
• ▢ 0.75 cup feta cheese, crumbled
• ▢ 0.25 cup red onion, finely chopped
• ▢ 0.25 cup fresh parsley, chopped optional
• ▢ 0.33 cup extra virgin olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon dried oregano
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon salt or to taste

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
• In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
• In a small bowl, whisk together the olive oil, lemon juice, dried oregano, black pepper, and salt until well combined.
• Pour the dressing over the orzo mixture and toss gently to combine all ingredients evenly.
• Gently fold in the crumbled feta cheese, then refrigerate the salad for at least 30 minutes before serving for best flavor.

Notes

This salad can be served chilled or at room temperature. Garnish with extra parsley or a lemon wedge for added freshness.