Eggless Classic Greek Orzo Salad
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Learn more →Ingredients
6 servings
- 1 ½ cups orzo
- 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.
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