Chestnut Free Greek Orzo Pasta Salad
Total time45 min
Prep time20 min
Cook time10 min
5.0(15)
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Learn more →Ingredients
6 servings
For the salad
- 1 ½ cups orzo pasta
- 1 tsp salt, plus more for pasta water
- 1 english cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup roasted red peppers, drained and chopped
- 6 oz feta cheese, crumbled
- ¼ cup fresh parsley, roughly chopped
- 3 tbsp fresh mint, roughly chopped (optional)
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 small garlic clove, finely minced or grated
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the orzo and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–9 minutes.
- 2
Drain the orzo in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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