RecipeCastle

The Greek Orzo Salad I Make for Easy Summer Meals

The Greek Orzo Salad I Make for Easy Summer Meals
Prep
15 min
Cook
15 min
Total
30 min
Serves
16
Calories
173 kcal
Carbs
24.00 g

Ingredients

  • 3 tbspred wine vinegar
  • 2 tbspfresh lemon juice
  • 1/3 cupolive oil
  • 1/2 tspgarlic powder
  • 1 tspdried oregano
  • 1/2 tspkosher salt
  • 16 ozorzo pasta (wheat or gluten-free)
  • 1/2 cuphalved pitted kalamata olives (plus 2 tablespoons brine)
  • 1/3 cupred onion (diced small)
  • 3 cupsEnglish cucumber (diced small)
  • 1 pintgrape tomatoes (halved)
  • 1orange bell pepper (diced)
  • 1/2 cupfeta cheese (cubed)
  • —fresh oregano (optional garnish)

Instructions

  1. 1

    Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.

  2. 2

    Drain and rinse under cold water, drain.

  3. 3

    Meanwhile, in a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.

  4. 4

    Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

  5. 5

    Add the cheese just before ready to serve.