Description
You’ll love this Greek orzo pasta salad with bright, fresh flavors and satisfying, salty bites! It’s perfect for picnics and potlucks.
Ingredients
Units
Scale
For the dressing:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp. vegetable oil
- 1 clove garlic, minced (or use citrus zester!)
- 1 tsp. dijon mustard
- 1 tsp. dried oregano
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
For the pasta salad:
- 8 oz. orzo (1 1/3 cup)
- 1 1/2 cups sliced cucumbers (Persian sliced into half moons)
- 1 1/2 cups grape or cherry tomatoes (sliced in half)
- 4 oz. feta cheese (cubed)
- 1/3 cup kalamata olives (sliced in half)
- 1/4 cup fresh dill (chopped)
Instructions
- Cook orzo according to package instructions.
- While orzo is cooking, mix dressing in a large bowl. Combine red wine vinegar, olive oil, vegetable oil, grated garlic, dijon mustard, dried oregano, salt, and pepper. Whisk until emulsified.
- When orzo is done, drain in colander and quickly rinse with cold water. Add to bowl with dressing and toss to combine. Stir occasionally to help cool. (It will look like a lot of dressing, but the orzo will soak some of it up.)
- Prepare ingredients:
Thinly slice cucumber.
Slice tomatoes in half.
Cut feta into cubes.
Slice olives in half.
Roughly chop dill. - Add cucumber, tomatoes, feta, and olives to the bowl of orzo. Gently toss together.
- Spoon orzo salad into shallow bowls and top with chopped dill, a drizzle of olive oil, and freshly cracked pepper.