Chef notes
This hearty salad combines two of our all-time favorite foods — Greek salad and pasta salad — into one satisfying bite. Other than being downright delicious, we love this dish when we’re feeling lazy, because other than chopping a few vegetables and mixing an easy dressing, the prep required is minimal.
The secret to getting mega flavor in this pasta salad without the use of heavy ingredients like mayonnaise is by making your own dressing — and we bet you already have most of these ingredients at home! Cookbook author and food blogger Kevin Curry whisks together vinegar, Dijon mustard, oregano, lemon juice, olive oil, salt and pepper for a delicious yet simple dressing.
The dressing is then tossed in a big bowl with orzo, salty feta cheese and a mix of fresh vegetables such as cucumber, red onion, bell pepper, olives and cherry tomatoes. You can technically make this salad with whatever pasta you prefer, but Curry thinks orzo is the best to use here because you can eat with a spoon, so you get a little bit of everything in each bite.
Technique Tip: Add all of the ingredients for the vinaigrette in a Mason jar and shake it until emulsified. Use the jar as storage for the vinaigrette.
Swap Options: You can swap in your favorite gluten-free pasta instead of the orzo, or try it with farro or quinoa for a pasta-free option. Try adding a lean protein such as chicken or shrimp to boost the heartiness and protein even more.
Ingredients
- 1 cup orzo
- 1/3 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 lemon, juiced
- 1/2 cup olive oil
- sea salt and freshly ground black pepper, to taste
- 1 cup diced cucumber
- 1 cup thinly sliced red onion
- 1 small yellow or orange bell pepper, roughly chopped
- 3/4 cup pitted kalamata olives, halved
- 1¼ cups quartered cherry tomatoes
- 6 ounces crumbled feta cheese
Preparation
1.Cook the orzo according to package instructions. Drain and set aside.
2.In a medium bowl, whisk together the vinegar, Dijon mustard, oregano and lemon juice. Slowly stream in the olive oil, whisking constantly, until emulsified. Season to taste with salt and pepper. Set aside.
3.In a large bowl, combine the orzo, cucumber, red onion, bell pepper, olives, cherry tomatoes and feta cheese. Add the vinaigrette and toss to combine.
