½English cucumberlarge in size, cut into bite sized pieces
½cuppurple oniondiced
Instructions
To Make the Dressing
Place all the ingredients into a jar with a tight fitting lid. Shake vigorously to combine. Taste, and adjust the vinegar, olive oil or seasonings to taste.
⅓ cup red wine vinegar, ⅓ cup extra virgin olive oil, 2 garlic cloves, 1 tablespoon lemon zest, 1 tablespoon freshly squeezed lemon juice, 1 ½ teaspoons dried oregano, 1 teaspoon salt, ¼ teaspoon ground black pepper
Set aside until ready to use. You may need to shake the jar again to remix the ingredients prior to pouring onto the pasta salad.
To Make the Pasta Salad
Cook the orzo according to package directions. Drain, rinse with cool water, and drain again. Transfer the orzo to a large bowl.
8 ounces orzo
Add the tomatoes, olives, feta cheese, cucumber, and purple onion. Drizzle with Greek dressing, and toss to combine.
1 pint cherry tomatoes, 1 cup kalamata olives, 6 ounces feta, ½ English cucumber, ½ cup purple onion
Place in the refrigerator until ready to serve. Enjoy cold.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of orzo salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.