Mediterranean Orzo Salad That Comes Together Fast in Your Pressure Cooker
This Mediterranean orzo salad recipe is easy, fresh, healthy, and quick! It's bursting with fabulous Greek flavors and makes a nutritious side dish or light meal.
Equipment
- 1 Pressure Cooker to quickly cook orzo
Ingredients
Main ingredients
- 1 cup uncooked orzo the pasta that soaks up all those Mediterranean tastes
- 1 package (10 ounce) little tomatoes grape or cherry style, sliced in halves to get juicy bites
- 3-4 mini cucumbers or half an English cucumber, chopped up to bring that cool crispness
- 0.5 cup crumbled feta the tangy cheese that ties the whole salad together
- 0.25 cup Kalamata olives pitted and sliced down the middle for salty flavor bursts
- 1-2 tablespoons chopped red onion just enough bite to keep it real
- 0.25 teaspoon dried oregano a sprinkle to give an herby Mediterranean note
- 2 tablespoons olive oil plus 1 or 2 tablespoons red wine vinegar
- Salt and pepper to your taste, gotta get that seasoning right
- Fresh parsley if you’re feeling fancy for garnish, but totally optional
Instructions
Instructions
- Pour a large pot of salted water on the heat and bring it to a boil just like always. This is the base for cooking your orzo until al dente, usually around 8 to 10 minutes.
- Once the orzo’s ready, drain it but hit it with cold water right away. That cool rinse stops it from sticking and keeps the pasta from cooking further.
- Next, grab your big bowl and toss in that cooled orzo. Add in all those bright tomatoes, cucumbers, and Kalamata olives you chopped up earlier.
- The crumbled feta and red onion jump in now, mixing in their creamy and zesty personalities.
- Sprinkle your dried oregano over everything. It’s the little herb touch that makes this distinctly Mediterranean.
- Drizzle olive oil and red wine vinegar all over. This gets the salad shiny and tangy enough to make your taste buds wake up.
- Season it with salt and pepper, but don’t be shy to taste as you go. You wanna balance that acidity and salt.
- Now just toss everything gently so you don’t mash the soft ingredients but get it all coated. You can eat it right away or let it chill for about 30 minutes to let those flavors party together better.
Notes
Store leftovers in an airtight container in the fridge to keep fresh for up to 4 days. Freezing is not recommended as fresh veggies and cheese may get mushy. Add dressing before serving for optimal texture.