Description
Craving a fresh and flavorful dish? Try this tasty Greek Orzo Pasta Salad recipe! Discover a new favorite today.
Ingredients
Scale
- 80ml / 1/3 cup Extra Virgin Olive Oil
- 1 small bunch Fresh Parsley, (finely diced (1oz/30g))
- 1 heaped tsp Dried Oregano
- 1/4 tsp EACH: Salt, Black Pepper, (plus more to taste if desired)
- 150g / 5.3oz Baby Plum Tomatoes, (halved)
- 100g / 3.5oz Feta, (sliced into tiny cubes)
- 100g / 3.5oz Kalamata Olives, (halved)
- 3 tbsp very finely diced Red Onion ((1/2 small/medium onion))
- 1 small clove of Garlic, (very finely diced)
- 300g / 1 1/2 cups uncooked Orzo
- 75g / 2.6oz Green Pepper, (finely diced)
- 75g / 2.6oz Cucumber, (sliced into thin quarter pieces)
- 1/2 Lemon, (juice only)
Instructions
- Step 1: In a large mixing/salad bowl, whisk together extra virgin olive oil, parsley, oregano and salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer cover in the fridge (up to overnight). Stir everything every now and then if you can.
- Step 2: Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add into the bowl. Stir in the pepper and cucumber.
- Step 3: Stir in the juice of half a lemon (or to taste) then check for seasoning and adjust if needed. The lemon, salt and pepper give the final layer of seasoning, so be generous if you need to.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg