Greek Feta & Orzo Salad with Cucumber, Tomatoes & Mint
Memorial Day

Greek Feta & Orzo Salad

with Cucumber, Tomatoes & Mint

25 MIN
$14.99 2-4 Servings
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From the Test Kitchen

A perfect accompaniment to any BBQ, this bright, tangy pasta salad features tender orzo mixed with crumbly feta and a vibrant mix of marinated tomatoes, cucumber, and artichokes.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Greek Feta & Orzo Salad with Cucumber, Tomatoes & Mint
Title
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 3 oz Feta Cheese
  • 1 bunch Mint
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Marinated Artichoke Hearts
  • 1 Persian Cucumber
  • 2 Scallions
  • 1 oz Pickled Peppadew Peppers
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions. Roughly chop the peppers, artichokes, and olives. Halve the cucumber lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, sliced cucumber, sliced scallions, chopped peppers, artichokes, and olives, oregano, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the pasta & serve your dish

Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated vegetables. Add half the cheese (crumbling before adding); stir to combine. Serve the pasta salad garnished with the remaining cheese and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Greek Feta & Orzo Salad

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions. Roughly chop the peppers, artichokes, and olives. Halve the cucumber lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, sliced cucumber, sliced scallions, chopped peppers, artichokes, and olives, oregano, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the pasta & serve your dish

Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated vegetables. Add half the cheese (crumbling before adding); stir to combine. Serve the pasta salad garnished with the remaining cheese and mint leaves (tearing just before adding). Enjoy!

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