If you saw Ole’s Greek burger post, you may have been left wondering what kind of summer salad you’d pair that with. (I know you were.) It’s not like a regular, ol’ creamy coleslaw would do the trick there. And something about putting tzatziki sauce on your burger doesn’t scream potato salad. It screams pasta salad, naturally. THIS pasta salad. Or something.
I was thinking the other day that this would have really looked nice with halved cherry tomatoes and, while sweeter, they would have complimented the salty feta. Feel free to substitute. I, however, did not substitute because, well, I had tomatoes in the fridge, and I’m all about using what I have, even when it’s a salad that’s coming to two 4th of July picnics. I hope you don’t mind.
I decided that teeny, tiny orzo pasta was definitely a must here. Why, you ask? Contrast to the chunky vegetables. Living life on the edge. Adventure. Because I wanted to.
After cooking your pasta, give it a good rinse with cold water, place it in a container and stick it in the fridge to cool down while you get everything else ready.
Now, you may ask yourself why thinly slice the peppers and the onions instead of dicing them like everything else? (At least Ole did.) Again, contrast.
And some of my favorite cheese. Did you know that most varieties of feta sold in the U.S. are actually made from cow’s milk and not sheep’s milk? It’s true. Oh so very true.
Add the kalamata olives in there too. See all that contrast? Pretty, isn’t it? Totally worth it.
For the dressing we’re looking at equal parts extra virgin olive oil and red wine vinegar. Glug, glug, glug.
Joining the party will be oregano, basil, salt and pepper. I decided on dry herbs here for the even distribution in the dressing, but you could use fresh, just double the amount.
Now, your pasta should be close to cool by now. Mix it in with your vegetables.
Add your dressing and give it a stir.
And enjoy with your Greek burgers, your cheese-filled burgers, a hot dog, with a piece of grilled chicken, on its own, on a fork – or a spoon – in your mouth.
| Greek Orzo Pasta Salad |
| Ingredients 16 ounces orzo pasta 3 medium tomatoes 2 cucumbers peeled 1/3 green pepper 1/3 red pepper 1/2 medium red onion 4 ounces pitted kalamata olives 8 ounces crumbled feta 1/3 cup olive oil 1/3 cup red wine vinegar 2 teaspoons oregano 1-1/2 teaspoons basil 1/2 teaspoon kosher salt cracked pepper Cook pasta to al dente according to package directions. Drain and rinse pasta with cold water. Refrigerate until cool. Dice tomatoes and peeled cucumbers. Thinly slice peppers and red onion. Drain kalamata olives. Add vegetables and feta to large mixing bowl and stir to combine. Mix in cooled orzo pasta. Whisk together olive oil and red wine vinegar. Mix in oregano, basil, salt and pepper. Pour into pasta and stir to combine. Refrigerate until ready to serve. Makes a lot. I’d halve the recipe if it was just for our family dinner. |
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Thanks for this. I love a good orzo salad and will definitely be trying yours. I would love for you to join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesday. Come check it out. Thanks for posting.
mmmm… that looks really tasty. I love a good salad, and most of the ingredients listed in this recipe. I think I’m going to have to try this out. Thanks!
.-= ed´s last blog ..Oil of Oregano =-.
Hello,
My sister mentioned 2 days ago she was making orzo salad, and I thought I’d make some as well because have never made it before. One of my favorite supermarkets is a Greek supermarket and I’m sure they have orzo pasta. I like the idea of feta cheese and the red onion, so want to try your recipe soon.
If you have time, perhaps you can also visit my food blog at http://www.sotsil.wordpress.com! But if not, that’s fine too!
Thanks for sharing this recipe!
.-= sharon´s last blog ..Shapeless Pizza, but a Choc-Full of Taste! =-.
[...] Here’s Shaina’s recipe (from: http://foodformyfamily.com/recipes/greek-orzo-pasta-salad) [...]
I lost my orzo salad recipe so I found this one on Google. I made enough of it for 200 teachers. It was a HUGE hit. Everyone loved it!! It really is good.
I made this for a baby shower. I added yellow and orange bell pepper for some added color, and garlic, thyme, and lemon zest to the dressing. Definitely a crowd pleaser!
Mmmm, I’m making this as soon as possible. Thank you for sharing.
.-= Angelnina´s last blog ..Farfalle with Mushrooms and Sausages =-.
Is there another cheese other than feta or goat that can be used in this recipe. Sounds delicious…
You can find some pretty tasty greek recipes here , if you want to take a look.
[...] Brie Chicken with Orzo Wednesday – Pasta with Butternut Squash, Sage and Pine Nuts Thursday – Orzo Pasta Salad with Chicken Friday – Grilled Pear, Brie and Chutney [...]
Cool post I enjoyed it. Someone else once said: There is nothing to writing. All you do is sit down at a typewriter and open a vein.
Your recipe looks very tasty. I need to check my local stores to see if I can find Orzo pasta.
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looks AMAZING! how long can this keep in the fridge?
What a great pasta salad! Bookmarking this recipe!
Mmmmmm……
Never tried Orzo but it’s been on my list. This looks so fresh and yummy!!
That looks fabulous – I love orzo and ALL of those ingredients. Printing off now!
I love orzo. This looks so good, Shaina!
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[...] I love having them involved. This time we made one of our favorite pasta salads, a variation on our Greek orzo pasta salad that I first shared a few years ago. Second, we have a grillin’ get-together coming up with [...]
Thank you for this great pasta salad recipe! I really like how you put the images of all the ingredients and finished dish. Thanks again!
[...] Adapted from Shaina [...]
Excellent salad but just use organic products as much as possible. Also you can find sheep’s milk feta which is 100 times better than cow milk version.
Have been using this recipe for some time. GREAT!
all you need it some fresh squeezed lemon in dressing recipe and you’ll be complete!!!!!
[...] Greek Orzo Pasta Salad [...]