Greek Orzo Salad is very light and refreshing and perfect served cold for a summer side dish. It is also makes a great light lunch or make a large batch to serve at picnic or potluck. This Salad is easy to make-ahead on a hot day and chill for dinner later. This pasta is very versatile and it can be used in a large range of recipes.
This delicious and very easy-to-make Salad recipe, was shared with me by Karen Calanchini, of Redding, CA.
Pasta Hints and Tips and more delicious Pasta Recipes.
- 2/3 cup Greek Orzo pasta, uncooked*
- Chicken broth or stock
- 2 tablespoons red onion, diced
- 1 teaspoon Greek Oregano, dried
- 2 tablespoons Kalamata olives, pitted and sliced
- 1/2 cup grape tomatoes, cut in half
- 2 to 3 tablespoons feta cheese
- 1 1/2 tablespoon parsley, fresh, chopped
- 2 tablespoons olive oil, extra-virgin
- 1/2 tablespoon champagne vinegar
- 1/2 lemon, juiced
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Cook the Greek Orzo in chicken broth according to directions on package. Drain and let cool.
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Once cool, gently stir in the onion, oregano, olives, tomatoes, feta cheese, and parsley; set aside.
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Prepare Greek Dressing. Add to orzo salad mixture, tossing gently, but well.
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Cover and refrigerate until ready to serve. Serve at room temperature.
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In a small bowl, combine olive oil, champagne vinegar, and fresh lemon, juice; whisk until combined.
* Greek Orzo is a pasta shaped like grains of rice.
Check out these wonderful recipes using orzo:
Orzo and Chicken Soup with Rosemary and Lemon
Orzo with Fresh Rosemary and Lemon
Veal Meatballs with Orzo
Greek Chicken with Cucumber Sauce and Orzo Salad
Red and Yellow Bell Peppers Stuffed with Orzo and Zucchini.
Categories:
Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese Olives Pasta Salad Recipes Tomatoes