Greek Feta & Orzo Salad with Cucumbers, Tomatoes & Mint

Greek Feta & Orzo Salad

with Cucumbers, Tomatoes & Mint

25 MIN
$15.99 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

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Greek Feta & Orzo Salad with Cucumbers, Tomatoes & Mint
Title
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 3 oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 bunch Mint
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Marinated Artichoke Hearts
  • 2 Persian Cucumbers
  • 1 oz Pickled Peppadew Peppers
  • 2 Scallions
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. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions. Roughly chop the peppers, artichokes, and olives. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, sliced cucumbers, 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, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated vegetables. Add half the feta (crumbling before adding); stir to combine. Serve the pasta salad garnished with the remaining feta and mint leaves (tearing just before adding). Enjoy!

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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. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions. Roughly chop the peppers, artichokes, and olives. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, sliced cucumbers, 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, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated vegetables. Add half the feta (crumbling before adding); stir to combine. Serve the pasta salad garnished with the remaining feta and mint leaves (tearing just before adding). Enjoy!

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