Greek Orzo Salad
Greek orzo salad is topped with your favorite veggies, all piled on a delicate pasta base. Toss it with our 5-ingredient lemon garlic dressing, and dinner is ready in 20 minutes!
Servings: 6 people
Ingredients
Greek Orzo Salad
- 1 cup orzo pasta uncooked
- 1 NatureSweet® English Cucumber diced
- 16.5 oz NatureSweet Cherubs® halved
- 1/3 cup red onion diced
- 1/3 cup NatureSweet® Green Bell Pepper chopped
- 3 tablespoons flat-leaf parsley chopped
- 1/3 cup kalamata olives chopped
- 1/2 cup packed fresh dill chopped
- 1/2 cup feta crumbled
Lemon Garlic Dressing
- 2 lemons zest and juice
- 1/2 cup extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon oregano
Instructions
Greek Orzo Salad
- Cook the orzo to al dente, according to the package directions.
- Dice the cucumber and red onion, halve the tomatoes, and chop the bell pepper, parsley, olives, and dill.
- When the orzo is cooked, drain and rinse it under cold water for 10 seconds. Make sure to drain well again, after rinsing.
- Add all the salad ingredients (including the cooked orzo) to a large bowl and toss.
Lemon Garlic Dressing
- In a small bowl or mason jar, combine the lemon juice, lemon zest, olive oil, garlic, oregano, and a hefty pinch of salt and pepper. Whisk or shake until the ingredients are combined.
- Drizzle the dressing over the Greek orzo salad and serve!