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Greek Orzo Salad

Greek Orzo Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Olives and feta in this salad give it a salty-kick that's complimented by juicy Jersey Fresh tomatoes!

Photo Credit: Tasty Kitchen

  • 1¼ cups dried orzo
  • 8 oz. feta cheese, cubed or coarsely crumbled
  • 1 cup chopped roma tomatoes
  • ½ cup chopped pitted black olives
  • 1 tbsp snipped fresh basil
  • 1 tbsp snipped fresh flat-leaf parsley
  • ⅓ cup olive oil
  • 3 tbsp lemon juice
  • 1 small clove garlic, minced
  • ½ tsp snipped fresh oregano
  • Salt and pepper
  1. Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours.
  2. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  3. In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine.
  4. Pour dressing over pasta mixture; toss to coat.
  5. Season to taste with salt and ground black pepper.
  6. Cover; chill in the refrigerator for 2 to 24 hours.


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