Orzo Greek Salad Recipe
Orzo tossed with spinach, tomatoes, cucumbers, olives, and feta—fresh, simple, and perfect for make-ahead meals or sides.
Servings: 6 cups
Calories: 191kcal
Ingredients
Ingredients
- 4 cups water
- 1 cup orzo
- 1 cup chopped baby spinach, packed
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumbers
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup sliced Kalamata olives
- ½ cup Greek salad dressing
Instructions
- Boil 4 cups water in small to medium saucepan. Add 1 cup orzo and cook about 9 minutes or to al dente. Drain orzo using fine mesh sieve. Rinse with cold water to stop cooking process and cool pasta.
- Combine orzo with 1 cup chopped baby spinach, packed, 1 cup cherry tomatoes, halved, 1 cup chopped cucumbers, ¼ red onion, thinly sliced, ½ cup crumbled feta cheese ¼ cup sliced Kalamata olives and ½ cup Greek salad dressing and stir until well combined. Serve immediately.
Notes
Best when served immediately. Store covered in the refrigerator for up to 4 days. Once refrigerated, the dressing will absorb as the salad sits. You may need to add additional dressing before serving if it is not served on day one.
