Description

A refreshing and colorful Greek Orzo Pasta Salad made with fresh vegetables, tangy feta cheese, olives, and a zesty homemade dressing. Perfect for picnics, potlucks, or a light meal.

Ingredients

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 garlic clove, minced
Salt and pepper to taste

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Instructions

Cook the orzo pasta according to package instructions. Drain and let it cool.
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra protein, add grilled chicken or chickpeas.
This salad can be made a day ahead and stored in the refrigerator.
Adjust vinegar and seasoning to taste.