Skip the store-bought pasta salads in favor of this family favorite recipe for Greek Orzo Salad tossed in a homemade red wine vinaigrette.
4.88 from 8 votes
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 6servings
Ingredients
For the orzo salad:
1 1/2cupsuncooked orzo pasta
1 1/2cupsdiced cucumbers
1 1/2cupshalved cherry tomatoes
2/3cupdiced red onions
2/3cupsliced black olives
1cupcrumbled feta cheese
For the vinaigrette:
1/3cupred wine vinegar
2teaspoonsfresh lemon juice
2teaspoonsminced fresh garlic
2teaspoonsdried oregano
1teaspoonsugar
1/2cupolive oil
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.
Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.
Make the vinaigrette:
In a separate small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano and sugar. While whisking, stream in the olive then taste and season the dressing with salt and pepper.
Add the dressing to the pasta and toss to combine. Enjoy the salad immediately at room temperature or cover it with plastic wrap and refrigerate it until ready to serve.
Kelly's Note:
This salad is best if you give it an hour or two to marinate in the fridge before serving. It can also be made up to one day in advance and stored, covered with plastic wrap, in the fridge.
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