Greek Orzo Salad

Packed with fresh ingredients this salad will become your favorite.

The brightness of the veggies and the creamy feta are just a perfect combination. It is a simple dish to whip up and is so refreshing.



1/3 cup olive oil

3 Tbsp fresh lemon juice

1 clove garlic , minced

Salt, freshly ground black pepper, oregano


1 1/4 cups orzo pasta

1 cup crumbled feta cheese

1 medium cucumber, diced

1 (10.5 oz) pkg. grape tomatoes, halved

1/2 cup sliced kalamata olives

1 cup chopped green onion,

1 bell pepper, diced

3 Tbsp chopped fresh parsley


In a medium mixing bowl whisk together olive oil, lemon juice, garlic, oregano and season with salt and pepper to taste, set aside.
Cook orzo according to directions listed on package to al dente. Set aside and let cool.
Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
Store in refrigerator up to 2 days.

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