Perfect Greek Orzo Salad Recipes

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.

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.

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.

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:

• -Put a large pot on to boil. Once it reaches a boil, salt the water generously.
• -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
• -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
• -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
• -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
• -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
• -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
• -This should stay good for 3-5 days! Enjoy!