Description
Orzo salad is a Mediterranean-inspired dish that combines orzo pasta with fresh, crunchy vegetables and a flavorful dressing. The Greek dressing is the star of this salad, providing that tangy and zesty flavor that pairs perfectly with the ingredients. The Orzo Salad with Tangy Greek Dressing is customizable to fit various dietary preferences, from vegan options to protein additions like grilled chicken or shrimp. With ingredients like cucumber, red bell pepper, green bell pepper, chickpeas, and Kalamata olives, this dish has a wonderful balance of flavors, textures, and colors.
Ingredients
For the salad:
- 1 cup dry orzo pasta
- ½ red onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cucumber, diced
- ½ cup Kalamata olives, chopped
- ½ cup crumbled feta cheese
- 1 (15 oz) can chickpeas, drained
- Juice of 1 lemon
- Salt to taste
For the Greek dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Cook the orzo: Boil in salted water until al dente (about 8–10 minutes). Drain, rinse with cold water, and toss with a little olive oil to prevent sticking.
- Make the dressing: Whisk together olive oil, vinegar, oregano, mustard, garlic, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine cooked orzo, veggies, olives, chickpeas, and feta. Pour over the dressing and toss gently to coat.
- Chill & serve: Refrigerate for 30 minutes to let flavors meld. Serve cold or at room temp.
Notes
For extra protein, add grilled chicken, chickpeas, or tofu. You can also chill the salad longer for deeper flavor or serve it warm for a cozy twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Keywords: Orzo Salad with Tangy Greek Dressing