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Ina Garten Greek Orzo Salad

Indulge in a Mediterranean delight with Ina Garten’s Greek Orzo Salad, a vibrant mix of tender orzo pasta, fresh vegetables, and creamy feta cheese. This easy-to-make salad bursts with flavor, making it the perfect addition to any picnic, barbecue, or cozy dinner at home.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup dry orzo pasta
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. 1. Cook the orzo: Boil salted water, add orzo, and cook until al dente. Drain and rinse under cold water.
  2. 2. Prepare the vegetables: In a large bowl, combine diced cucumber, halved tomatoes, and sliced onion.
  3. 3. Make the dressing: Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
  4. 4. Combine: Add cooked orzo and feta to the vegetable bowl; pour dressing over and toss gently.
  5. 5. Chill: Cover and refrigerate for at least 30 minutes before serving.
  6. 6. Serve: Toss again before serving as a side or main dish.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 360mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 25mg

Keywords: Customize with additional veggies like bell peppers or spinach. For added protein, include grilled chicken or chickpeas in the mix. Store leftovers in an airtight container for up to three days.