It’s hardly an authentic Greek salad, but it’s healthy, tasty and very easy to prepare. The orzo makes it a bit heartier than a regular greek salad, without being too much of a pasta salad. I dislike pasta salad but loved the combination of vegetables and orzo in this. It tasted very “summery”, which was perfect on an April weekend where the sun shone, and the temperature hit somewhere in the 20s.
A double batch fed 5 adults the other night, leaving just enough salad for lunches for Jonny and I (and it’s just as tasty on day 2, so left-overs are a good idea).
Greek Orzo Salad
(makes four 3/4 cup servings, but you’ll probably want more)
3/4 c. uncooked orzo
1 c. diced red pepper (we used green pepper because it was cheaper)
1 c. diced cucumber
1 c. diced, seeded tomato
1/2 c. sliced, pitted kalamata olives
1/2 c. finely sliced green onion
1/4 c. chopped fresh parsley
1/4 c. chopped fresh dill
3 tbsp olive oil
2 tbsp pesto
2 tbsp fresh lemon juice
1/2 tsp each salt and pepper
- Cook pasta according to package directions, drain well and set aside.
- In a bowl, mix the dressing ingredients.
- Add the pasta and the rest of the ingredients to the bowl, mixing gently until the dressing is evenly distributed.
- Serve immediately, or let it sit for a bit. Delicious either way.
Note: If you double the recipe, it uses a whole pepper, the whole cucumber and a whole tomato! No more parts of vegetables hanging around in the fridge! More yummy salad!