Ina Garten Greek Orzo Salad Recipe

This Ina Garten Greek Orzo Salad Recipe is a refreshing and light recipe, which is made with tender orzo pasta and tangy feta cheese. It’s the perfect side dish, ready in about 55 minutes.

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Ina Garten Greek Orzo Salad Recipe Ingredients

• 1 ½ cups orzo pasta
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

How To Make Ina Garten Greek Orzo Salad

1. Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking.
2. Prepare the Vinaigrette: While the orzo cooks, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper in a small bowl.
3. Combine Salad Ingredients: In a large serving bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, finely chopped red onion, fresh parsley, and optional fresh mint.
4. Toss and Chill: Pour the lemon vinaigrette over the salad and toss gently until everything is well coated. For the best flavor, cover and let the salad chill in the refrigerator for at least 30 minutes.
5. Add Feta and Serve: Just before serving, gently fold in the crumbled feta cheese. Serve chilled or at room temperature.

Recipe Tips

• How to get the best texture? It’s important to cook the orzo only until it is al dente (firm to the bite). Overcooking will make the pasta soft and can lead to a mushy salad.
• Why should I rinse the pasta? Rinsing the cooked orzo under cold water not only cools it down quickly but also removes excess starch, which prevents the pasta pieces from clumping together.
• What’s the best feta to use? For the most authentic and robust flavor, use a high-quality block of Greek feta cheese that has been stored in brine, and then crumble it yourself.
• Why let the salad chill before serving? Allowing the salad to rest in the refrigerator for at least 30 minutes gives the orzo and vegetables time to absorb the flavors of the zesty lemon vinaigrette, making the entire dish more delicious.

What To Serve With Greek Orzo Salad

This versatile salad is a fantastic side dish for a summer barbecue or a light lunch.

• Grilled Chicken, Lamb, or Shrimp
• Pan-seared Salmon or other white fish
• Warm Pita Bread with Hummus

How To Store Greek Orzo Salad

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and are often even better the next day.
• Make-Ahead Tip: If preparing more than a few hours in advance, keep the dressing separate and toss it with the salad just before serving to keep the vegetables crisp.
• Freezing: Freezing is not recommended, as the fresh vegetables and pasta will become watery and lose their texture upon thawing.

Greek Orzo Salad Nutrition Facts

• Serving Size: 1/6 of recipe
• Calories: ~380 kcal
• Protein: 9g
• Carbohydrates: 45g
• Fat: 18g
• Sodium: ~550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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