Classic Greek Orzo Salad with Lemon Vinaigrette
I hope you enjoy making this vibrant and delicious Greek Orzo Salad! It sounds like a perfect dish for any gathering or a refreshing meal.
Ingredients
(Based on 1x column)
Salad:
- ▢ 1 pound orzo pasta (uncooked)
- ▢ 1 large English cucumber, sliced in half lengthwise then cut into half moons
- ▢ 2 cups cherry tomatoes, cut in half
- ▢ 1/2 cup Kalamata olives, pitted and sliced in half
- ▢ 1 small red bell pepper, seeds removed and diced
- ▢ 1 small green pepper, seeds removed and diced
- ▢ 1 (15.5 ounce) can chickpeas, drained, rinsed, and patted dry
- ▢ 1 small red onion, diced
- ▢ 1 (8 ounce) container feta cheese, crumbled (about 1.5 – 2 cups crumbled)
For the Red Wine Vinaigrette:
- ▢ 1/2 cup olive oil
- ▢ 2 cloves garlic, minced
- ▢ 3 tablespoons red wine vinegar
- ▢ 1 and 1/2 Tablespoons fresh lemon juice
- ▢ 1 teaspoon lemon zest, finely grated
- ▢ 1 and 1/2 teaspoons Dijon mustard
- ▢ 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
- ▢ 1 teaspoon granulated sugar
- ▢ 1/2 teaspoon salt (more to taste)
- ▢ 1/2 teaspoon ground black pepper (more to taste)
- ▢ 2 Tablespoons Kalamata olives, finely chopped
Instructions
1. Cook and Cool Orzo:
- Place a large pot of salted water over high heat and bring it to a rolling boil.
- Add the orzo pasta and cook according to package directions until al dente (typically 7-8 minutes, but check package). Be careful not to overcook.
- Drain the cooked pasta immediately in a colander. Rinse it thoroughly under cold running water until the pasta is completely cool. Drain very well. Rinsing stops the cooking and removes excess starch, preventing clumping.
- Place the cooled, well-drained pasta in a large serving bowl and set aside.
2. Prepare Vegetables and Feta:
- While the pasta cooks or cools, prepare the vegetables: slice the cucumber, halve the cherry tomatoes, dice the bell peppers, drain and rinse the chickpeas (pat them dry), and dice the red onion.
- Crumble the feta cheese if it’s in a block. Pit and slice the Kalamata olives for the salad (and finely chop 2 tablespoons for the dressing). Finely chop the fresh oregano if using. Zest the lemon.
3. Make the Red Wine Vinaigrette:
- In a small bowl or a jar with a tight-fitting lid, combine the olive oil, minced garlic, red wine vinegar, fresh lemon juice, lemon zest, Dijon mustard, chopped fresh oregano (or dried), granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the 2 tablespoons of finely chopped Kalamata olives.
- Whisk well (or seal jar and shake vigorously) until the dressing is completely combined and emulsified.
4. Dress the Orzo:
- Pour the prepared vinaigrette over the cooled orzo pasta in the large serving bowl. Toss well to ensure the orzo is evenly coated.
5. Add Remaining Ingredients:
- Add the prepared cucumber, cherry tomatoes, diced bell peppers, chickpeas, sliced Kalamata olives, diced red onion, and crumbled feta cheese to the bowl with the dressed orzo.
- Mix gently but thoroughly to combine all the ingredients evenly.
6. Season and Serve/Chill:
- Taste the salad and season with additional salt and pepper, if desired.
- You can serve the Greek Orzo Salad at once at room temperature, or cover and chill it in the refrigerator until needed. Chilling allows the flavors to meld further.
- If chilled, give the salad a good stir before serving as the dressing can settle. Salad will keep, covered and refrigerated, for up to 5 days (though veggies might soften slightly over time).