Perfect Greek Orzo Salad Recipes

GREEK ORZO SALAD

Steps:

• Cook and drain the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente. Drain and rinse under cold water until cooled. Drain again and put into a large mixing bowl.
• Make the vinaigrette dressing: Combine the dressing ingredients in a jar and shake to combine.
• Mix all the ingredients: Toss the orzo, the veggies and herbs, the dressing, and the crumbled feta and olives together.
• Chill: Refrigerate for an hour or two to chill the salad and infuse the flavors or serve right away.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

GREEK ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.
• Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.

PERFECT GREEK ORZO SALAD

Steps:

• In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
• Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
• Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

PERFECT GREEK SUMMER SALAD WITH ORZO

Steps:

• In a small bowl, whisk together all the ingredients for the dressing and set aside.
• Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
• Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
• Serve at room temperature.

GREEK ORZO SALAD

Steps:

• In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
• Pour into colander and rise under cold running water.
• Drain well.
• Set aside.
• In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
• Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.