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When it comes to vibrant, wholesome dishes that embody the essence of the Mediterranean, few can rival the Greek Orzo Salad. This delightful salad is a celebration of fresh ingredients, with each component playing a significant role in creating a dish that is not only visually appealing but also packed with flavor. The combination of tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, and a medley of other colorful vegetables makes this salad a refreshing choice for any occasion. Whether you're planning a summer picnic, hosting a barbecue, or simply preparing meals for the week, this Greek Orzo Salad is a versatile option that is sure to impress.

Cold Greek Orzo Salad

Discover the vibrant flavors of the Mediterranean with this refreshing Greek Orzo Salad. Packed with tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, and zesty herbs, this delicious dish is perfect for summer picnics or as a satisfying meal prep option. Easy to customize, it's a nutritious choice that balances sweet, salty, and tangy notes in every bite. Enjoy a delightful blend of textures and colors that will impress at any gathering!
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Ingredients
  

1 cup orzo pasta

1 1/2 cups cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup 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 fresh mint, chopped

1/3 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper, to taste

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Veggies: While the orzo is cooking, prepare the vegetables. In a separate bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped red onion.

      Mix the Olives and Feta: Add the sliced Kalamata olives and crumbled feta cheese to the bowl of vegetables, gently mixing to combine without mashing the feta.

        Prepare the Dressing: In a small whisking bowl, combine the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Whisk until emulsified and well-blended.

          Combine Ingredients: Add the mixture of vegetables, feta, and olives into the bowl with the cooled orzo. Pour the dressing over the top and toss everything together until well coated.

            Add Fresh Herbs: Fold in the chopped parsley and mint, stirring gently to combine without bruising the herbs.

              Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6