This Greek Orzo Salad recipe is a light and flavorful pasta salad that’s delicious as a side dish or main dish. It’d be perfect with anything you’re grilling this summer!
Ingredients
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp kosher salt16 oz orzo pasta, wheat or gluten-free
- 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
- 1/3 cup red onion, diced small
- 3 cups from 1 large English cucumber, diced small
- 1 pint grape tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- fresh oregano, optional garnish
Directions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Add the cheese just before ready to serve.
