Nickel Allergy Friendly Classic Greek Orzo Salad

Total time1 hr

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Classic Greek Orzo Salad

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Ingredients

6 servings

1 ½ cups orzo
Di Martino Orzo Dm Barbie Rustichella D Abruzzo Orzo Pasta Roland Orzo 17.64 oz Hy-Vee Orzo Enriched Macaroni Product Meijer Pasta Orzo, 16 oz
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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