Orzo Salad

Orzo Salad

Jun 25, 2024


  • 1 8-ounce box of orzo, cooked according to the package.
  • 1 tablespoon of olive oil
  • 2 cups of Chef Hak’s Mediterranean veggies
  • 1 cup of green olives, halved
    • 1 cup of cherry tomatoes, diced
    • 2 Persian, cucumbers, diced 
    • 2 tbsp Feta cheese
    • Optional: diced parsley to garnish 

    For the dressing: 

    • 2 Tbsp red wine vinegar 
    • 2 Tbsp olive oil
    • 4 garlic cloves, minced
    • 1 tsp dried oregano
    • 1/2 tsp salt, more to taste 


    1. Cook your orzo according to the package. Strain the orzo and toss with 1 Tbsp of olive oil to prevent the orzo from sticking together. Transfer the orzo to the fridge to cool. 
    2. Preheat your oven to 375. Transfer the Chef Hak’s Mediterranean Veggies to a sheet pan and roast for 15-20 minutes. 
    3. Dice your cucumbers and tomatoes while the veggies are roasting. 
    4. Combine  the orzo with the diced cucumbers, tomatoes, olives, and feta. Add in the roasted veggies. 
    5. Whisk the ingredients for the dressing together in a small bowl, then pour over the salad mixture. 
    6. Mix well and store in the fridge!

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