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- 1 cup orzo pasta - 1 medium cucumber, diced into small cubes - 1 cup cherry tomatoes, halved lengthwise - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and thinly sliced - 1/2 cup feta cheese, crumbled into small pieces The heart of this Greek Orzo Salad lies in its fresh ingredients. Orzo pasta gives a nice base. It cooks quickly and has a fun shape. Next, we have fresh vegetables. The cucumber adds crunch, while cherry tomatoes bring sweetness. Red onion adds a sharp bite. Kalamata olives give a salty depth, and feta cheese adds creaminess. - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste The dressing ties everything together. Extra virgin olive oil is rich and fruity. Fresh lemon juice brings brightness. Dried oregano adds that classic Mediterranean flavor. Season with salt and pepper for balance. Whisk them together for a smooth blend. - 1/4 cup fresh parsley, finely chopped - Additional feta cheese Garnishes add a finishing touch. Fresh parsley gives color and a fresh taste. Extra feta cheese makes it even richer. These small details elevate the dish, making it look and taste amazing. First, fill a large pot with water. Add a generous amount of salt. Bring the water to a rolling boil. Once boiling, add 1 cup of orzo pasta. Cook the orzo according to the package instructions, usually around 8 to 10 minutes. When it's al dente, drain the pasta. Rinse it under cold water to stop the cooking and cool it down. Set the orzo aside for later. For the vegetables, start with the cucumber. Dice 1 medium cucumber into small cubes. Next, take 1 cup of cherry tomatoes. Halve each tomato lengthwise. For the red onion, use 1/2 onion. Finely chop it. If using Kalamata olives, slice 1/2 cup of them thinly. Keep your knife skills sharp to make this easy. Now, it’s time to mix everything. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, and sliced olives. Add 1/2 cup of crumbled feta cheese to this mix. Gently fold in the cooled orzo pasta. Be careful not to break the feta. Next, prepare the dressing. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and pepper to taste. Drizzle the dressing over the salad. Use a spatula to toss all the ingredients until they are evenly coated. Finally, sprinkle 1/4 cup of finely chopped parsley on top and give it one last gentle toss. Enjoy your fresh and colorful Greek Orzo Salad! To cook orzo well, start with a large pot of water. Bring it to a rolling boil. Add a good amount of salt; this helps flavor the pasta. Cook the orzo until it is al dente. This means it should have a slight bite. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down. Rinsing also helps prevent a sticky mess. To boost flavor, consider adjusting the seasoning. You can add more lemon juice for a zesty touch. A pinch of red pepper flakes brings a bit of heat. Fresh herbs like basil or mint can add brightness. They pair well with the tangy feta and olives. Always taste as you go to find the right balance. For a lovely presentation, serve the salad in a big bowl. You can also use individual plates for a nice touch. Garnish with extra feta and a sprinkle of parsley. This adds a fresh and colorful look. A drizzle of olive oil just before serving makes it shine. Use these tips to impress your guests! {{image_4}} To make a vegan version of Greek orzo salad, swap out the feta cheese. Use vegan cheese or avocado for creaminess. For the dressing, replace the honey (if used) with maple syrup or agave syrup. This keeps it sweet without animal products. You can also add tahini or cashew cream for a rich, nutty flavor. You can boost the protein in your orzo salad. Add grilled chicken for a hearty meal. Shrimp is another tasty option; just sauté it with garlic and lemon. If you want a plant-based protein, chickpeas work great. They add texture and flavor. If you need a gluten-free option, try using quinoa or rice instead of orzo. Both are great at soaking up flavors. There are also gluten-free pasta brands that offer orzo. Just check the package to ensure it's safe. These alternatives will keep your salad delicious and satisfying. Store any leftover Greek Orzo Salad in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of making it. This keeps the salad fresh and safe to eat. The salad will stay good for about three to four days. Before eating, stir it gently to mix the ingredients again. You may want to add a splash of olive oil or lemon juice to refresh the flavors. You can freeze Greek Orzo Salad if you have too much. However, some ingredients may change texture when thawed. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It will keep well for about one to two months. When ready to eat, move it to the fridge overnight. Thaw it slowly for the best taste. After thawing, stir the salad and check for seasoning. You may need to add more salt or lemon juice. The salad is best when fresh. If stored correctly in the fridge, it can last for three to four days. If you freeze it, try to eat it within two months. Eating it sooner gives you the best taste and texture. Always check for signs of spoilage, like off smells or changes in color. Trust your senses, and you’ll enjoy this dish at its best! Orzo is a small, rice-shaped pasta. It is versatile and easy to use. You can add it to soups, salads, or serve it as a side dish. In Greek Orzo Salad, orzo brings a nice chewy texture. Cooking orzo is simple. Just boil it in salted water until it's al dente. Rinse it afterward to stop cooking. Yes, you can use different cheeses instead of feta. Some good options are goat cheese or mozzarella. Each cheese has a unique taste and texture. Goat cheese is creamy and tangy. Mozzarella adds a soft, mild flavor. Feel free to experiment with your favorite cheeses! Greek Orzo Salad stays fresh for about 3 to 5 days. Keep it in an airtight container. Before enjoying leftovers, check for any signs of spoilage. If it looks and smells good, it’s safe to eat. The flavors will deepen over time, making it even tastier! In this blog post, we explored how to make a delicious Greek Orzo Salad. We covered key ingredients like orzo, veggies, feta, and olives. You learned about making the dressing with olive oil, lemon juice, and spices. We also shared tips for cooking the orzo perfectly and enhancing the flavors. You now know about storage methods and can try different variations. Remember, this salad is fresh, tasty, and easy to customize! Enjoy your cooking adventure and share this flavorful dish with others.

Greek Orzo Salad

Discover the vibrant flavors of Mediterranean Orzo Bliss Salad, a refreshing dish perfect for any occasion! Packed with orzo pasta, fresh vegetables, and tangy feta cheese, this salad is easy to make and bursting with healthy ingredients. In just 30 minutes, you can prepare a delightful meal that will impress family and friends. Click through for the full recipe and elevate your dining experience! #OrzoSalad #MediterraneanRecipes #HealthyEating #SummerSalads
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Ingredients
  

1 cup orzo pasta

1 medium cucumber, diced into small cubes

1 cup cherry tomatoes, halved lengthwise

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and thinly sliced

1/2 cup feta cheese, crumbled into small pieces

1/4 cup fresh parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Instructions
 

Begin by cooking the orzo pasta. In a large pot, bring water to a rolling boil and add a generous amount of salt. Add the orzo and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process and cool it down. Set aside.

    In a spacious mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese, ensuring an even distribution of each ingredient.

      Carefully fold the cooled orzo pasta into the bowl of mixed vegetables and cheese, allowing for a gentle incorporation to avoid breaking the feta.

        In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, and a healthy pinch of salt and pepper. The dressing should be well-emulsified and aromatic.

          Drizzle the dressing over the orzo salad, and use a spatula or large spoon to gently toss all the ingredients together until everything is evenly coated with the dressing.

            To finish, sprinkle the finely chopped fresh parsley over the top of the salad and perform one last gentle toss to incorporate it without bruising the ingredients.

              - Prep Time: 15 minutes

                - Total Time: 30 minutes

                  - Servings: 4-6

                    - Presentation Tips: Serve the salad in a large serving bowl or individual plates, garnishing with extra feta and parsley for a vibrant touch. For added contrast, you might drizzle a little more olive oil on top just before serving.