Skip to main content

Greek Orzo Pasta Salad



A salad like this, tastes like summer to me!




Orzo pasta mingling with sweet cherry tomatoes, the subtle taste of fresh cucumbers, the mildly pungent flavor of red onions; rich, fruity, meaty kalamata olives, and salty, tangy feta cheese, all tossed together with a vinaigrette dressing.

I like the taste, shape and texture of orzo pasta ~ it’s perfect in a salad, making a great side dish for grilled meat.




Try this easy one filled with mouthwatering Greek flavors; leftover, it tastes good chilled too!

Greek Orzo Pasta Salad

For the orzo salad:

1 cup dry orzo pasta (approx. 2 cups cooked)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red onion, thinly sliced
¾ cup pitted kalamata olives, sliced
1 cup crumbled feta cheese

For the vinaigrette:

¼ cup red wine vinegar
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons dried oregano
Salt and freshly ground pepper, to taste

Method:

Cook orzo al dente according to package directions; rinse under cold water and drain well, set aside.
In a large bowl, combine tomatoes, cucumbers, onions and olives.
In a small bowl, combine vinaigrette ingredients and whisk well.
Drizzle vinaigrette over vegetables and toss.
Season with salt and freshly ground pepper.
Add feta and toss lightly.
Serve at room temperature.
Serves 4

ENJOY!






Comments

  1. My kind of salad. I have not thought to use orzo. What a nice idea! Thanks.

    ReplyDelete
  2. I love this salad Pam. I have to make soon!!
    xo

    ReplyDelete
  3. My kind of salad if only I get my husband to like feta!! Have a good week Diane

    ReplyDelete
  4. Yes.....I could so eat a big bowl of this right now! Perfect summer salad.

    ReplyDelete
  5. What a pretty salad. I'm crazy about orzo and use it all of the time.
    Sam

    ReplyDelete
  6. Oh my gosh, one of my grandmas used to make something similar and I totally forgot until you shared this post.

    Thanks for that and boogie boogie.

    ReplyDelete
  7. Pam, My better half would just love this salad! Have a great day... Take Care, Big Daddy Dave

    ReplyDelete
  8. Hi Pam,
    I have never tried orzo! And having it in a salad looks really good!

    ReplyDelete
  9. I like the Greekness of this dish Pam and orzo is a favorite around here in lieu of rice.

    ReplyDelete
  10. That photo is awesome..such pretty flowers,too. looks like a great salad!

    ReplyDelete
  11. Pretty salad, pretty flowers, pretty person.

    ReplyDelete
  12. Love orzo for salads... and I have all the rest of the stuff. Lunch!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews