Ina Garten Greek Orzo Salad Recipe
Ina Garten’s Greek Orzo Salad is a Mediterranean-style pasta salad featuring orzo, cucumbers, tomatoes, olives, and feta cheese tossed in a lemon-olive oil dressing. This dish is light yet flavorful, offering a perfect balance of tangy, salty, and fresh elements. It can be served warm or chilled and pairs well with grilled meats, seafood, or as a standalone meal.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 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
Instructions
- Cook the orzo – Boil the orzo pasta in salted water according to package instructions until al dente. Drain and rinse with cold water.
- Prepare the vegetables – Dice the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion.
- Make the dressing – In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper.
- Combine ingredients – In a large mixing bowl, add the cooked orzo, cucumbers, tomatoes, olives, red onion, parsley, and mint.
- Toss with dressing – Pour the dressing over the salad and gently mix until all ingredients are well coated.
- Add feta cheese – Sprinkle the crumbled feta over the top and lightly toss.
- Chill before serving – Let the salad sit in the refrigerator for at least 30 minutes for the flavors to meld.
Find it online: https://inagartencooks.com/ina-garten-greek-orzo-salad/