Greek Orzo Salad Recipe

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orzo; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon sugar; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 cup diced seeded tomato; 1/2 cup chopped green bell pepper; 1/4 cup chopped red onion; 3 tablespoons chopped fresh parsley; 4 Castelvetrano olives, sliced

Servings: persons

3/4 cup orzo
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup diced seeded tomato
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
4 Castelvetrano olives, sliced

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Cook orzo according to package directions, omitting salt and fat; drain. Combine olive oil, vinegar, sugar, kosher salt, and black pepper in a large bowl, stirring with a whisk until sugar dissolves. Add orzo, tomato, bell pepper, onion, parsley, and olives; stir to combine.
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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup orzo, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon sugar, and more.

Yes, Greek Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Orzo Salad

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