Try this delicious Greek Orzo Salad with Sun-dried Tomatoes. It has all the great Greek salad flavors but with hearty orzo pasta.
- 1 cup (170g) dry orzo
- 1 cucumber, thinly sliced (or 4-5 mini cucumbers)
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, cut into strips and seeds removed
- 1 medium red onion, peeled, ends removed, and thinly sliced root to stem
- 1 cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- ¾ cup feta cheese (100g), cut into cubes
- ½ pitted kalamata olives, halved
- ¼ cup finely chopped fresh parsley
- 1 lemon, juiced (2 tbsp)
- 2 tbsp extra virgin olive oil
- Sea salt and pepper to taste
- Cook the orzo according to package instructions as you would pasta. This should take about 14-16 minutes. Drain, rinse, and transfer to a large bowl.
- Add the sliced cucumber, cherry tomatoes, bell pepper, red onion, sundried tomatoes, feta cheese, kalamata olives, and fresh parsley, and toss gently.
- In a small jar, mix together the lemon juice, olive oil, salt, and pepper. Stir well or shake and pour over the salad.
- Serve as is or with a choice of protein (I like adding roasted salmon).
If you don’t plan to serve the salad right away, you can mix everything together except for the dressing, and drizzle that over the salad right before serving. That being said, this salad doesn’t have any greens so it handles the dressing well even if you add it right away and store the salad. It keeps in the fridge in an airtight container for up to 3 days.
Gluten-free: Orzo contains gluten so use quinoa or gluten-free pasta instead of the orzo.
Keywords: Greek salad, orzo salad, summer