Greek Orzo Pasta Salad

Orzo pasta mingling with sweet cherry tomatoes, the subtle taste of fresh cucumbers, the mildly pungent flavor of red onions; rich, fruity, meaty kalamata olives, and salty, tangy feta cheese, all tossed together with a vinaigrette dressing.

I like the taste, shape and texture of orzo pasta ~ it’s perfect in a salad, making a great side dish for grilled meat.

Try this easy one filled with mouthwatering Greek flavors; leftover, it tastes good chilled too!

Greek Orzo Pasta Salad

• For the orzo salad:
• 1 cup dry orzo pasta (approx. 2 cups cooked)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, thinly sliced
• ¾ cup pitted kalamata olives, sliced
• 1 cup crumbled feta cheese
• For the vinaigrette:
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 teaspoons dried oregano
• Salt and freshly ground pepper, to taste

Method:

Cook orzo al dente according to package directions; rinse under cold water and drain well, set aside.

In a large bowl, combine tomatoes, cucumbers, onions and olives.

In a small bowl, combine vinaigrette ingredients and whisk well.

Drizzle vinaigrette over vegetables and toss.

Season with salt and freshly ground pepper.

Add feta and toss lightly.

Serve at room temperature.

Serves 4

ENJOY!

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