Greek Orzo Pasta Salad
Rated 5.0 stars by 1 users
Category
pasta salad
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Annie, the oldest daughter
Our Greek orzo pasta salad is a vibrant medley of flavors that delights the taste buds with every bite. The tender, al dente orzo is tossed with fresh cucumbers, juicy tomatoes, and briny Kalamata olives, all coated in a tangy lemon and olive oil dressing. Finished with crumbled feta cheese and a sprinkle of oregano, it offers the perfect balance of creamy, salty, and zesty flavors for a refreshing and satisfying dish.
Ingredients
-
12 oz 3 Farm Daughters Orzo
2 tbsp olive oil
1 tbsp butter
4 ½ cups of chicken broth
Salt & Pepper, to taste
½ red onion, chopped
1 can corn, drained & rinsed
1 cucumber, chopped
1 red bell pepper, chopped
1 pt cherry tomatoes, quartered
1 can garbanzo beans, drained & rinsed
½ cup kalamata olives, sliced
½ cup sliced almonds
½ cup basil, chopped
½ cup feta crumble
⅓ cup olive oil
2 tbsp red wine vinegar
Juice of 1 lemon (1 tbsp)
1 tbsp fresh parsley
1 tbsp fresh oregano
½ tsp garlic powder
Salt & Pepper, to taste
ORZO
SALAD
DRESSING
Directions
Combine and whisk all dressing ingredients together. Refrigerate.
In a large skillet, melt butter & warm olive oil over medium-low heat. Increase temp to medium-high heat, add orzo & red onion and sauté for 3-5 minutes. Careful not to burn.
Add the chicken broth, lemon juice, salt & pepper to the orzo. Simmer until orzo is al dente, approximately 8-10 minutes, stirring frequently. (If there is left over liquid, drain.) Transfer to a large bowl and put in refrigerator to chill.
Prep salad ingredients and collect in a large bowl.
Combine the orzo & the salad ingredients. Top with dressing and toss to coat.
Serve cold & Enjoy!
