Greek Orzo Pasta Salad

If you know me you know I LOVE Greece and Greek food. This easy and flavor-packed pasta salad recipe is perfect for summer days, potlucks, or meal prep. Add some protein with some grilled chicken or salmon on top, or make it gluten-free (and higher protein) by substituting quinoa for the orzo, or you can use a gluten-free pasta. Enjoy!

Ingredients

1 1/3 cups orzo

½ cup extra virgin olive oil

1 lemon (juiced, zested)

1 tsp oregano

sea salt & black pepper, to taste

2 cups cherry tomatoes (halved)

¾ cup pitted kalamata olives

1/3 cucumber (large, diced)

1 cup feta cheese (crumbled)

½ cup basil leaves (chopped)

Preparation

1. Cook the orzo according to the package directions. Drain and transfer to a large bowl.

2. Meanwhile, in a small bowl, mix together the oil, lemon juice, oregano, salt, and pepper.

3. Add the tomatoes, olives, cucumber, and dressing to the orzo and mix well. Add the feta and basil and gently toss to combine. Divide evenly between bowls or plates and enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately two cups.