Mediterranean Orzo Fiesta

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, roughly chopped - 1/4 cup feta cheese, crumbled Orzo pasta is the star of this dish. It is small and shaped like rice. It cooks quickly and has a nice bite. I love adding fresh veggies for color and crunch. Cherry tomatoes give sweetness, while cucumber adds freshness. Red onion gives a bit of zing that wakes up your taste buds. Kalamata olives add briny depth, and feta cheese brings creaminess. - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste The dressing is simple yet flavorful. Extra virgin olive oil gives a rich base. Fresh lemon juice adds brightness. Dried oregano gives a classic Greek touch. I always finish with salt and pepper to taste. This dressing ties the salad together, making every bite delicious. By using fresh, vibrant ingredients, you create a salad bursting with flavor. Each element plays a role in making this dish a delight. {{ingredient_image_2}} First, grab a medium pot and add 2 cups of water. Bring the water to a rolling boil. Once boiling, add 1 cup of orzo pasta. Stir it occasionally to stop it from sticking. Cook the orzo for 8 to 10 minutes until it is al dente. When the orzo is ready, carefully drain it in a colander. Rinse it under cold water to cool it down. This stops the cooking and keeps it firm. Now, take a large mixing bowl. Add in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Toss in 1/2 cup of sliced Kalamata olives and 1/4 cup of roughly chopped fresh parsley. Use a spatula or wooden spoon to mix these ingredients gently. Once the orzo is cool, fold it into the large mixing bowl. Make sure to mix everything evenly so all the flavors blend. Next, grab a small bowl. Whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and freshly ground black pepper. Whisk until the dressing is smooth and well mixed. Drizzle this dressing over the orzo salad. Toss everything together until all the ingredients are coated in the dressing. For the final touch, sprinkle 1/4 cup of crumbled feta cheese on top of the salad. Gently fold it in, being careful not to break the cheese too much. Taste your salad and adjust the seasoning with more salt and pepper if you like. Enjoy your fresh and flavorful Greek Orzo Pasta Salad! To keep orzo from sticking, use plenty of water. A good rule is to use at least two cups of water for each cup of orzo. Stir the pasta occasionally while it cooks. This helps prevent clumping and ensures even cooking. For the perfect al dente texture, cook the orzo for about 8 to 10 minutes. Check it a minute or two before the time is up. You want it to be firm but not hard. Rinse it under cold water right after draining it. This stops the cooking process and keeps it from getting mushy. When serving your Mediterranean Orzo Fiesta, use a large, shallow bowl. This allows the salad to shine. Garnish with fresh parsley and whole cherry tomatoes. Adding a lemon wedge on the side gives a nice touch. It adds color and freshness, perfect for any meal. Pair this salad with grilled chicken or fish. It also goes well with crusty bread or roasted veggies. The flavors work well together, creating a complete meal. To boost the protein in your salad, add grilled chicken or shrimp. Both options bring a nice taste and texture. You can also try chickpeas for a vegetarian option. For extra flavor, mix in fresh herbs like dill or mint. You can also add a dash of red pepper flakes if you want some heat. Spice it up to fit your taste! Pro Tips Perfectly Cooked Orzo: Make sure to check the orzo a minute or two before the package instructions indicate, as it can go from al dente to mushy quickly. Fresh Ingredients: Using fresh, in-season vegetables will elevate the flavors of your salad. Don't hesitate to add or substitute with other favorites like bell peppers or artichokes. Make Ahead: This salad can be prepared a few hours in advance. Just store it in the refrigerator and add the feta cheese just before serving to keep it fresh. Customize the Dressing: Feel free to experiment with the dressing. Adding a teaspoon of Dijon mustard or a splash of red wine vinegar can give it a unique twist! {{image_4}} You can easily change some ingredients in Greek Orzo Pasta Salad. It makes the dish fun and fresh! - Substituting vegetables: Try using bell peppers or zucchini instead of cucumbers. These add color and crunch. You can also mix in some spinach or arugula for a leafy twist. - Cheese alternatives: If you want a different flavor, swap feta cheese for goat cheese. This gives a creamy texture and tangy taste. You can make Greek Orzo Pasta Salad fit your dietary needs. Here are some ideas: - Vegetarian or vegan versions: Skip the feta cheese for a vegan salad. You can add avocado for creaminess. Also, use a dressing made with tahini or another plant-based option. - Gluten-free alternatives for pasta: If you need a gluten-free salad, use gluten-free orzo. Many brands offer this option now. It allows everyone to enjoy this tasty dish! To keep your Greek Orzo Pasta Salad fresh, store it in an airtight container. This helps keep the flavors vibrant and the ingredients crisp. If you have leftovers, place them in the fridge right away. The salad will stay fresh for about three days. However, the longer it sits, the softer the vegetables may become. You can freeze the orzo salad, but it may change the texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. The salad can last up to three months in the freezer. When you are ready to serve it, thaw it in the fridge overnight. Avoid microwave thawing, as it can make the salad soggy. After thawing, give it a good stir before serving to mix the flavors again. Making Greek Orzo Pasta Salad takes about 30 minutes. You need 15 minutes to prep and 15 minutes to cook and mix. Cooking the orzo pasta takes around 8-10 minutes. While it cooks, you can chop your veggies. This way, you save time and finish quickly. Yes, you can make this salad ahead of time. It tastes great after a few hours in the fridge. To store it, cover the salad tightly with plastic wrap or a lid. It stays fresh for up to three days. Just remember to add the feta cheese right before serving. You can add many tasty ingredients! Consider grilled chicken for protein. Bell peppers add crunch and color. Artichoke hearts or sun-dried tomatoes can give it a Mediterranean twist. For extra flavor, try adding capers or fresh herbs like basil or mint. To keep orzo from sticking together, stir it while cooking. Use a medium pot and bring water to a rolling boil. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This helps keep the orzo fluffy and separate. Greek Orzo Pasta Salad is a bright and tasty dish made with fresh ingredients. We covered the main ingredients, how to cook the orzo, and tips for serving. You can enjoy many variations and adapt the salad to your diet. With easy storage options, you can prepare it ahead of time. This dish is perfect for gatherings or meal prep. Now, you have the knowledge to create your own delicious salad. Get cooking and have fun with it!$

A refreshing and vibrant orzo salad packed with Mediterranean flavors.

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Prep Time 15

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups water
1 cup cherry tomatoes, halved
1 whole cucumber, diced into bite-sized pieces
0.5 whole red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.25 cup fresh parsley, roughly chopped
0.25 cup feta cheese, crumbled
0.25 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
to taste salt and freshly ground black pepper

Instructions

In a medium pot, bring 2 cups of water to a rolling boil. Add the orzo pasta, stirring occasionally to prevent sticking, and cook according to the package instructions, which typically takes about 8-10 minutes, until the pasta is al dente.
Once the orzo is cooked, carefully drain it in a colander and rinse under cold running water to halt the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and chopped fresh parsley. Use a spatula or wooden spoon to mix them gently.
After the orzo has cooled, add it to the large mixing bowl with the prepared vegetables. Gently fold the mixture together to ensure everything is evenly distributed.
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, and a pinch of salt and pepper until the mixture is well combined and emulsified.
Drizzle the dressing over the orzo salad and toss everything together until the ingredients are fully coated in the dressing.
Lastly, sprinkle the crumbled feta cheese on top of the salad and gently fold it in, being careful not to break up the cheese too much.
Taste the salad and adjust the seasoning with more salt and pepper if needed.

Notes

Serve in a large, shallow bowl and garnish with fresh parsley and lemon wedges.

Keyword Mediterranean, orzo, salad, vegetarian