Greek purple-black kalamata olives and feta cheese blend with rice-shaped orzo pasta for this salad at Surdyk’s Cheese Shop. The full-flavored dish holds its own at a barbecue with grilled meat.
How To Make Surdyk's Greek Orzo Salad
A wonderful recipe for Greek orzo salad that has a wide variety of flavors to excite your tastebuds and keeping you wanting more. Share it among your family and friends by making this ahead of the weekend.
Prep:
30 mins
Chill Time:
2 hrs
Total:
2 hrs 30 mins
Ingredients
- 1 ¼ cups orzo, dried, rosamarina (8 oz.)
- 8 oz feta cheese, cubed or coarsely crumbled
- 1 cup Roma tomatoes
- ½ cup kalamata olives, chopped and pitted
- 1 tbsp fresh basil, snipped
- 1 tbsp fresh flat-leaf parsley, snipped
- ⅓ cup olive oil
- 3 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp fresh oregano, snipped
- salt and ground black pepper
Instructions
- Cook pasta according to package directions; drain.
- Rinse with cold water; drain again.
- Transfer pasta to a large bowl.
- Cover; chill in the refrigerator for 1 to 2 hours.
- Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
- For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano.
- Shake vigorously to combine.
- Pour dressing over pasta mixture; toss to coat.
- Season to taste with salt and ground black pepper.
- Cover; chill in the refrigerator for 2 to 24 hours.
Nutrition
- Sugar: 4g
- :
- Calcium: 217mg
- Calories: 350kcal
- Carbohydrates: 28g
- Cholesterol: 34mg
- Fat: 22g
- Fiber: 2g
- Iron: 1mg
- Potassium: 215mg
- Protein: 10g
- Saturated Fat: 8g
- Sodium: 603mg
- Vitamin A: 870IU
- Vitamin C: 12mg
Share your thoughts on Surdyk's Greek Orzo Salad Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make this dish even better!
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