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Are you looking for a refreshing and vibrant dish that captures the essence of Mediterranean cuisine? Look no further than Zesty Greek Orzo Salad. This delightful salad combines the hearty texture of orzo pasta with a medley of fresh vegetables and a zesty lemon vinaigrette that will tantalize your taste buds. Perfect for warm-weather gatherings, this salad is not only easy to prepare but also a feast for the eyes and the palate.

Greek Orzo Salad with Lemon Vinaigrette

Discover the refreshing flavors of Mediterranean cuisine with our Zesty Greek Orzo Salad! This vibrant dish features tender orzo pasta mixed with juicy cherry tomatoes, crunchy cucumbers, and briny olives, all drizzled with a zesty lemon vinaigrette. Perfect for warm gatherings or as a light main course, this salad is not only visually appealing but also packed with nutrients. Easy to make and adaptable with seasonal ingredients, it’s bound to become a favorite.
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Ingredients
  

1 cup orzo pasta

1 ½ cups water

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

Salt and pepper to taste

For the Lemon Vinaigrette:

¼ cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

½ teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a medium saucepan, bring 1 ½ cups of water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. Place them in a large mixing bowl.

      Make the Lemon Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk or shake well until emulsified.

        Combine All Ingredients: Add the cooked and cooled orzo to the bowl with the chopped vegetables. Pour the lemon vinaigrette over the salad and toss gently to combine.

          Add Feta and Parsley: Gently fold in the crumbled feta cheese and chopped parsley, ensuring they are evenly distributed throughout the salad.

            Season and Serve: Taste the salad and adjust seasoning with salt and pepper as needed. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings