Greek Orzo Salad
This colourful salad can feed a small crowd and be made up to a day ahead without the tomatoes and cucumbers. No lettuce—or risk of wilting greens—here. Always-satisfying orzo is somehow even better the next day.
Equipment
- Resealable jar
- large bowl
Ingredients
Ingredients
- Lemon Vinaigrette
- ¼ cup lemon juice
- 1/2 cup extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 clove garlic finely grated
- 2 tsp granulated sugar
- 1 tsp dried oregano
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
Salad
- 1 cup orzo
- ½ cup chopped herbs such as parsley, dill and oregano
- 2 cups cherry tomatoes halved
- 2 mini cucumbers chopped
- 1½ cups cubed feta
- 2 bell peppers chopped (tip: swap out for 1 cup drained and chopped roasted red peppers)
- ¼ small red onion thinly sliced
- ⅔ cup kalamata olives
- 5 peperoncini whole or chopped
Instructions
Method
- Lemon Vinaigrette: In resealable jar, combine lemon juice, oil, mustard, garlic, sugar, oregano, salt and pepper. Secure lid and shake vigorously until combined. Let stand for 10 minutes for flavours to meld.
- Salad: Cook orzo following package directions; drain and rinse under cold water. Drain. In large bowl, toss with ¼ cup of the vinaigrette and herbs. Add remaining ingredients and some more vinaigrette; toss to combine.
Notes
Tip: Orzo, a tiny Italian rice-shaped pasta, is traditionally used in soups and now, more commonly, in pasta salads because of its ability to hold its shape and slowly absorb flavours.