Anti Inflammatory Classic Greek Orzo Salad

Total time1 hr

Prep time20 min

Cook time10 min

Anti Inflammatory Classic Greek Orzo Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ cups orzo
DeLallo Pasta Organic 100% Whole Wheat No. 65 Orzo Bag - 16 Oz Riceselect Orzo 100% Whole Wheat Jar Gefen Whole Wheat Orzo 8.8oz
See all
1 tsp salt, plus more for pasta water
1 english cucumber, diced into ½-inch pieces
1 ½ cups cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
½ small red onion, finely diced
½ cup roasted red peppers, drained and chopped
6 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped (optional)

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp red wine vinegar
2 tsp dried oregano
1 tsp dijon mustard
1 small garlic clove, finely minced or grated
¼ tsp black pepper

Instructions

1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until just al dente — tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or transfer to a large mixing bowl to cool for 5 minutes.
2
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, garlic, 1 tsp salt, and black pepper in a small bowl until the dressing is emulsified and uniform.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!