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This Greek Orzo Salad is bright and fresh. It combines pasta, veggies, and olives. You can make it in just 30 minutes. This dish serves four people. You can enjoy it as a side or a main course. Here’s what you need for the salad: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/4 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh ingredients makes a big difference. Fresh vegetables bring color and crunch. They also add great taste. Dried herbs, like oregano, pack flavor. They help balance the fresh notes. The mix of both gives your salad depth. You can use fresh lemon juice for the best taste. It brightens the whole dish. Always choose quality ingredients for the best results. For the full recipe, check the details above. First, we need to cook the orzo pasta. I fill a large pot with water and bring it to a boil. Once boiling, I add a pinch of salt to the water. Then, I add one cup of orzo pasta. I let it cook according to the package instructions until it's al dente. This usually takes about 8 to 10 minutes. After it's done, I drain the pasta in a colander. To stop the cooking, I rinse the orzo under cold water. This keeps it firm and prevents it from getting mushy. Next, I grab a large mixing bowl. In this bowl, I combine the cooked orzo, one cup of halved cherry tomatoes, one diced cucumber, and one diced bell pepper. I also add one finely chopped red onion and half a cup of Kalamata olives, pitted and halved. Finally, I sprinkle in a quarter cup of crumbled feta cheese. Gently, I mix all these ingredients together until they are evenly distributed. This mixture looks colorful and fresh. Now, it’s time to make the dressing. In a small bowl, I add three tablespoons of olive oil. Then, I squeeze in two tablespoons of fresh lemon juice. I also add one teaspoon of dried oregano, along with salt and pepper to taste. Using a whisk, I blend the dressing until it is smooth and well combined. Once ready, I pour the dressing over the orzo salad. I toss everything gently to coat all the ingredients evenly. Adding a quarter cup of chopped fresh parsley gives it a nice touch. I let the salad sit for about 10-15 minutes. This helps the flavors meld together nicely. For the full recipe, check out the details. To get the best orzo, cook it just right. Always follow the package instructions. I like to taste it a minute before the time is up. It should be firm but not hard. After cooking, drain the pasta. Rinse it under cold water. This stops cooking and keeps it from sticking. To make your Greek orzo salad pop, add fresh herbs. I love to use parsley and dill for a bright taste. You can also try mint for a refreshing twist. A splash of red wine vinegar gives a nice zing too. If you want more depth, add a pinch of smoked paprika or a dash of hot sauce for heat. Presentation can make your dish shine. Serve the salad in a big bowl with a sprinkle of feta on top. You can also layer the ingredients in a clear dish to show off the colors. Use fresh herbs as a garnish. A lemon wedge on the side adds a nice touch. This makes the salad look fresh and inviting. For the full recipe, check the Mediterranean Orzo Bliss Salad section above. {{image_2}} You can change the classic Greek orzo salad by using different ingredients. Try adding sun-dried tomatoes for a sweet flavor. You can also use arugula instead of parsley for a peppery kick. If you want more crunch, toss in some radishes or celery. For a sweeter taste, diced mango or apples work well, too. Experimenting with ingredients can make this salad fun and exciting. Adding protein makes Greek orzo salad more filling. Grilled chicken or shrimp pairs perfectly. You can also use chickpeas for a plant-based option. Cubed feta cheese adds a creamy texture, while diced ham or salami gives a savory touch. Choose your favorite protein to fit your taste or dietary needs. This salad is versatile for any meal. Serve it as a side dish at a barbecue or picnic. For a main dish, add grilled meat and serve it warm. You can also pack it for lunch in a jar. Greek orzo salad works well for potlucks or family gatherings. Just make sure to let it chill for a bit before serving. You can find the full recipe to guide you through making it just right. To keep Greek Orzo Salad fresh, store it in an airtight container. Make sure it is completely cool before sealing. This helps prevent moisture buildup, which can make the salad soggy. Place the container in the fridge right after serving. This keeps the flavors bright and crisp. Greek Orzo Salad will last for about 3 to 5 days in the fridge. Always check for signs of spoilage, like changes in smell or color. If the salad starts to look or smell off, it's best to throw it away. Trust your senses; they are your best guide. I do not recommend freezing Greek Orzo Salad. The texture of the vegetables and orzo changes when frozen. If you must freeze it, separate the salad from the dressing. Use a freezer-safe container and label it with the date. When you want to eat it, thaw it in the fridge overnight. Re-mix the dressing before serving to restore the flavors. For best taste, enjoy within a month. Check the Full Recipe for more details on making this dish! If you don’t have orzo pasta, you can use other small pasta types. Try ditalini, couscous, or even quinoa for a different texture. Each option adds a unique taste to the dish. Traditional orzo is not gluten-free, as it is made from wheat. However, you can find gluten-free orzo made from rice or corn. This makes it easy to enjoy the salad without gluten. Yes, you can make Greek Orzo Salad ahead of time. It tastes even better when the flavors blend. Just store it in the fridge, and enjoy it cold. For the best taste, eat it within two days. You can find the full recipe [here](#). This blog post covered everything you need to make a great Greek Orzo Salad. We explored the essential ingredients, learned step-by-step instructions, and shared tips for perfect texture and flavor. You can even try fun variations and know how to store your salad. In the end, Greek Orzo Salad is versatile and easy to make. Enjoy every bite, whether it’s for lunch or a party!

Greek Orzo Salad

Discover the vibrant flavors of Mediterranean Orzo Bliss Salad, a delightful blend of fresh veggies, orzo pasta, and tangy feta cheese! This quick and easy recipe combines cherry tomatoes, cucumber, olives, and a zesty dressing that will elevate any meal. Perfect for picnics or weeknight dinners, it's a salad everyone will love. Click through to explore this refreshing salad recipe and make your taste buds dance!
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Ingredients
  

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    In a large mixing bowl, combine the cooked orzo, cherry tomatoes, diced cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.

      In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.

        Pour the dressing over the orzo salad and toss gently to coat all ingredients evenly.

          Add the chopped parsley and give the salad one final toss. Adjust seasoning with more salt or pepper if necessary.

            Let the salad sit for at least 10-15 minutes to allow the flavors to meld before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4