Name: Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: Orzo Pasta: 12 ounces – Small, rice-shaped pasta that holds flavors beautifully.; Cherry Tomatoes: 2 cups halved – Juicy, sweet bursts that add brightness.; Kalamata Olives: 1/2 cup pitted and sliced – Salty and briny, a signature Greek element.; Cucumber: 1 cup diced – Refreshing crunch that lightens the dish.; Red Onion: 1/2 finely chopped – Adds sharpness and depth.; Feta Cheese: 1 cup crumbled – Creamy and tangy, the star of Greek salads.; Fresh Basil: 1/4 cup chopped – Fragrant herb that ties everything together.; Olive Oil: 1/3 cup – Smooth, fruity base for the dressing.; Red Wine Vinegar: 2 tablespoons – Tangy note that balances the richness.; Garlic: 2 cloves minced – Adds a punch to the dressing.; Dried Oregano: 1 teaspoon – Earthy and aromatic.; Salt: 1/2 teaspoon – Enhances flavors without overpowering.; Black Pepper: 1/2 teaspoon – A subtle spice to round out the dish.

Description

A refreshing Mediterranean-inspired dish with tender orzo pasta, juicy tomatoes, briny olives, tangy feta, and fragrant fresh basil, all tossed in a light homemade dressing. Perfect as a side, lunch, or picnic salad.

Ingredients

Orzo Pasta: 12 ounces – Small, rice-shaped pasta that holds flavors beautifully.
Cherry Tomatoes: 2 cups halved – Juicy, sweet bursts that add brightness.
Kalamata Olives: 1/2 cup pitted and sliced – Salty and briny, a signature Greek element.
Cucumber: 1 cup diced – Refreshing crunch that lightens the dish.
Red Onion: 1/2 finely chopped – Adds sharpness and depth.
Feta Cheese: 1 cup crumbled – Creamy and tangy, the star of Greek salads.
Fresh Basil: 1/4 cup chopped – Fragrant herb that ties everything together.
Olive Oil: 1/3 cup – Smooth, fruity base for the dressing.
Red Wine Vinegar: 2 tablespoons – Tangy note that balances the richness.
Garlic: 2 cloves minced – Adds a punch to the dressing.
Dried Oregano: 1 teaspoon – Earthy and aromatic.
Salt: 1/2 teaspoon – Enhances flavors without overpowering.
Black Pepper: 1/2 teaspoon – A subtle spice to round out the dish.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Equipment: Bring a large pot of salted water to boil.
Combine Ingredients: In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
Prepare Your Cooking Vessel: Cook orzo until al dente. Drain and rinse under cold water.
Assemble the Dish: In a large bowl, combine orzo, tomatoes, cucumber, onion, olives, and feta.
Cook to Perfection: Pour dressing over the mixture and toss until evenly coated.
Finishing Touches: Stir in fresh basil gently, reserving some for garnish.
Serve and Enjoy: Serve immediately or chill for 30 minutes before enjoying.

Notes

Chill before serving for deeper flavors.
Rinse pasta after cooking to avoid clumping.
Use block feta instead of pre-crumbled for better flavor.
Add chickpeas or grilled chicken for protein.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-cook (except pasta boiling)
Cuisine: Greek

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 4g
Sodium: 420mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 9g
Cholesterol: 20mg