Greek-Inspired Orzo Pasta Salad
Greek-Inspired Orzo Pasta Salad
Ingredients
For the Orzo
- 16 ounces orzo pasta, cooked according to package directions
For the Salad
- 2 cups cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 banana pepper, diced
- 2 baby cucumbers, diced
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives, pitted and chopped
- 6 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
For the Dressing
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Cook the orzo pasta according to package directions. Once cooked, drain thoroughly and set aside to cool slightly.
⏱️ 10 min
- 2
While the orzo is cooking and cooling, prepare the vegetables and other salad ingredients. Halve the cherry tomatoes. Dice the orange bell pepper, banana pepper, baby cucumbers, and red onion. Chop the Kalamata olives and fresh dill.
⏱️ 15 min
- 3
In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced orange bell pepper, diced banana pepper, diced baby cucumbers, diced red onion, chopped Kalamata olives, crumbled feta cheese, and chopped fresh dill.
⏱️ 2 min
- 4
In a separate small bowl or liquid measuring cup, prepare the dressing. Combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper.
⏱️ 2 min
- 5
Whisk the dressing ingredients thoroughly until they are well combined and emulsified.
⏱️ 1 min - 6
Pour the prepared dressing over all the ingredients in the large mixing bowl.
⏱️ 1 min
- 7
Using two spoons or tongs, gently mix all the salad ingredients together until everything is evenly coated with the dressing. Taste and adjust seasonings if needed.
⏱️ 2 min
- 8
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld. This salad is excellent for meal prep throughout the week.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Inspired Orzo Pasta Salad
Ingredients
For the Orzo
- 16 ounces orzo pasta, cooked according to package directions
For the Salad
- 2 cups cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 banana pepper, diced
- 2 baby cucumbers, diced
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives, pitted and chopped
- 6 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
For the Dressing
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Cook the orzo pasta according to package directions. Once cooked, drain thoroughly and set aside to cool slightly.
⏱️ 10 min - 2
While the orzo is cooking and cooling, prepare the vegetables and other salad ingredients. Halve the cherry tomatoes. Dice the orange bell pepper, banana pepper, baby cucumbers, and red onion. Chop the Kalamata olives and fresh dill.
⏱️ 15 min - 3
In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced orange bell pepper, diced banana pepper, diced baby cucumbers, diced red onion, chopped Kalamata olives, crumbled feta cheese, and chopped fresh dill.
⏱️ 2 min - 4
In a separate small bowl or liquid measuring cup, prepare the dressing. Combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper.
⏱️ 2 min - 5
Whisk the dressing ingredients thoroughly until they are well combined and emulsified.
⏱️ 1 min - 6
Pour the prepared dressing over all the ingredients in the large mixing bowl.
⏱️ 1 min - 7
Using two spoons or tongs, gently mix all the salad ingredients together until everything is evenly coated with the dressing. Taste and adjust seasonings if needed.
⏱️ 2 min - 8
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld. This salad is excellent for meal prep throughout the week.
⏱️ 30 min