Garden Party Orzo Salad

Side Dish -

Garden Party Orzo Salad

Serves 4


  • 1/2 Cup Eureka Lemon Olive Oil
  • 3 Tbsp. Neapolitan Herb Balsamic Vinegar
  • 1 Cup Feta Cheese, diced
  • 1 Cup Orzo Pasta
  • 3 Tbsp. Fresh Basil, chopped
  • 1 Tbsp. Fresh Dill, chopped
  • 1 1/2 Cup Grape Tomatoes, halved
  • 1 Small Cucumber, seeded and chopped
  • 1/4 Cup Green Olives, chopped
  • 1/4 Cup Black Kalamata Olives, pitted & chopped
  • Himalayan Pink Salt and Freshly Ground Black Pepper 


  1. In small bowl, whisk together Lemon Olive Oil, Neapolitan Herb Balsamic Vinegar.
  2. Cook orzo according to package directions for al dente. Drain and rinse with cold water.
  3. Once orzo has cooled, in serving bowl mix orzo, olives, feta, basil, dill, cucumber, and tomato.
  4. Season with salt and pepper to taste. Mix vinaigrette into salad, tossing gently.
  5. Refrigerate and chill before serving.

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