Transport your taste buds to the Mediterranean with Greek Orzo Salad, a refreshing and flavorful dish. This pasta salad features orzo, a small rice-shaped pasta, tossed with a medley of fresh vegetables such as cherry tomatoes, cucumbers, red onions, and Kalamata olives. The star of the show is the crumbled feta cheese, which adds a creamy and tangy element to the ensemble. The salad is dressed in a zesty vinaigrette made with olive oil, lemon juice, garlic, and a blend of Greek herbs, creating a harmonious blend of flavors. Whether served as a side dish or a light main course, Greek Orzo Salad is a delightful celebration of the vibrant and healthy ingredients found in Greek cuisine.
Greek Orzo Salad Recipe | S2Recipes
Details Greek Orzo Salad Recipes
Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 6
Ingredients For Greek Orzo Salad Recipes
1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 cucumber, seeded and chopped
1 tomato, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper
Instructions: Greek Orzo Salad Recipes
Step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Step 2: Drain artichoke hearts, reserving liquid.
Step 3: Gather prepared ingredients together.
Step 4: Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
Step 5: Just before serving, drizzle reserved artichoke marinade over salad.
As written it is dry and blah. I have to add olive oil (surprised it isn't an ingredient since this is mediterranean) and salt.
LOVE IT!!
I have made this in the past with the ingredients listed and it was fabulous. This time around I found myself with no tomatoes (I know, a sin in my house) so I substituted with roasted red bell peppers. I also added a package of smoked salmon ...so good ...I have so many leftovers that meal planning for work this week will be a breeze!
This was good...i did make a few changes...i used both fresh parsley and oregano...peeled the cucumber...used grape tomatoes...green olives instead of black..only 1 can of artichoke hearts and i did NOT use the juice from the can instead i used about 1/4c of greek salad dressing. It was great. My daughter didnt care for the texture of the orzo but loved the taste...i think this could also be good using about 3c of couscous in place of the orzo.
Yes I made it. It needs more flavor.I made it b4, i used zesty Italian dressing. I was good.
This is a great recipe. It seemed a bit bland so I added 3 tablespoons of Mediterranean salad dressing (Aldi's) to give it some zest. Perfect!
I added 1/2 cup Greek salad dressing and a splash from the artichoke marinade. I use a pint of grape tomatoes cut in half,and I soak the red onions in water. This is over the top delicious! The leftovers are excellent too. I’m making it again today, the second time in 2 weeks.
Enjoyed this recipe. Used plain hearts instead of marinated because recipe sounded saltyTossed with a lemon vinaigrette. It is a keeper
