Greek Orzo Salad

nibbleboard.com/recipes/greek-orzo-salad

Ingredients

Instructions

1. Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper in a medium bowl. Set the dressing aside in the fridge while you prep everything else.
2. Bring a large pot of salted water to a rolling boil. Cook the orzo according to package directions until al dente, about 8-9 minutes.
3. Drain the orzo and rinse briefly under cold running water to stop the cooking and prevent sticking. Drain well and transfer to a large mixing bowl.
4. Add the diced cucumber, halved grape tomatoes, sliced olives, chopped red onion, basil, and parsley to the bowl with the orzo.
5. Pour the dressing over the salad and toss everything together until evenly coated.
6. Gently fold in the crumbled feta cheese. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately or chill for 30 minutes for the flavors to meld.

Nutrition per Serving

Chef Tips

• Rinse the orzo just briefly — about 10 seconds under cold water. Over-rinsing washes away starch that helps the dressing cling to the pasta.
• If the salad seems dry after sitting in the fridge, drizzle in a tablespoon of olive oil and a squeeze of lemon before serving. Orzo absorbs dressing as it sits.
• Swap kalamata olives for sliced black olives if you prefer a milder flavor.
• For the crispest vegetables, add the cucumber and tomatoes just before serving rather than during initial assembly.
• Soak the chopped red onion in ice water for 10 minutes before adding if you find raw onion too sharp — it mellows the bite without losing the crunch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add a splash of olive oil and lemon juice to refresh.