Greek Orzo Salad

Course: pasta, Salad

Cuisine: Greek

Keyword: Greek Pasta Salad, Mediterranean Pasta Salad

Prep Time: 15

Cook Time: 10

Servings: servings

Calories: 392kcal

This easy to make Greek Orzo Salad recipe is a perfect BBQ side dish recipe! It holds up great in the heat and is easy to customize.

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Ingredients

16 oz orzo pasta
¼ cup olive oil or avocado oil
splash of red wine vinegar
1.5 TBS or more Cavander's Greek seasoning **OR omit oil and seasoning and use your favorite Greek dressing
1 pint grape or cherry tomatoes halved if large cut into thirds.
1 cup cucumbers cut into small pieces I use mini cucumbers and keep the skin on. You can use full size as well just cut around the heavily seeded parts.
1 cup pitted kalamata olives if large cut in half
¼ cup chopped parsley
1 can artichoke hearts
½ cup scallions
8 oz Feta cheese
Optional add ins include, toasted pine nuts, capers, peppers sliced very thin

Instructions

Assemble all ingredients. cutting them up and getting them ready to add into the pasta. I like to season the tomato halves with some of the Greek seasoning and toss them prior to adding (or use S&P)
Cook your orzo to package instructions (be sure to season the water with a good amount of kosher salt before adding orzo to the boiling water).
When orzo is finished cooking, strain and run cold water overtop strainer to help cool pasta down. Get as much water out as you can.
Place orzo in a big mixing bowl. Once its cooled, toss with oil and ½ of the seasoning (or salad dressing) and mix.
Add in the rest of the ingredients as well as more of the Greek seasoning and toss.
Taste and adjust adding more Cavender's in and oil in (or dressing). Often I like to add a splash of the kalamata juice in as well.

Notes

I can not recommend Cavender's Greek seasoning enough. I often thing THAT is the wow factor of this Greek pasta salad. The flavor is amazing and I think that is part of why people always ask for this recipe.

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