This light, tangy Greek Orzo salad is the perfect summertime side dish! Orzo is ideal if you ever need to eat 1000 of something. And I may or may not have done just that. I could not stop snacking on it! So flavorful.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 10 minutes |
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This light, tangy Greek Orzo salad is the perfect summertime side dish! Orzo is ideal if you ever need to eat 1000 of something. And I may or may not have done just that. I could not stop snacking on it! So flavorful.
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Ingredients
Vinaigrette
- 1 lemon juiced
- 1/3 cup avocado oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Orzo Salad
- 1 cup orzo
- 4 cups chicken stock
- 1/2 cup halved cherry tomatoes
- 1/4 cup Kalamata olives
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 2 tbsp capers drained
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped flat leaf parsley
- 1/4 cup crumbled feta
Servings: people
Instructions
- Bring the chicken stock to a boil then add the orzo. Reduce the heat to medium and cook until al dente, about 9 minutes. When the pasta is done, drain and drizzle with a little avocado oil. Sit aside & let cool, stirring occasionally.
- While the orzo cooks, combine all of the vinaigrette ingredients in a mason jar. Set aside.
- Prep all other ingredients and mix into the orzo. Pour on the vinaigrette and stir until combined.
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