Orzo Pasta Salad

A tangy and refreshing summer salad that’s mixes fresh herbs, vegetables and tart red wine vinegar. This salad is a cool side dish for any summer BBQ or picnic meal.

It also creates tremendous leftovers that grow even better with time for the elements to sit and bathe together.

This a tremendous side dish alongside the equally pungent main course of lemon-oregano baked chicken thighs.


2C vegetable or chicken broth

2C water

1C orzo pasta

Handful cherry tomatoes, halved

1-2 Persian cucumbers, diced

1/2 jar kalamata olives, coarsely chopped

2T chopped fresh thyme

zest of one lemon

1/2C crumbled feta cheese

1/3C olive oil

1/2C red wine vinegar (to taste)

Lots of freshly ground pepper



Cook the orzo pasta in the boiling liquids until al dente. About 8 minutes. Drain and rinse with cold water.

When the orzo has cooled, combine all elements (except feta) in a large bowl and stir. Continue adding red wine vinegar to taste.

Let rest in the fridge (covered with saran) for a good hour or more.

Serve with a sprinkling of feta cheese and more twists of black pepper.