Cool summer salads are where it’s at, especially in this heavy heat. This Greek-y salad is loaded with crunchy cucumbers, juicy tomatoes and creamy feta cheese, tossed in a slurp-worthy dressing that tastes great on everything! The fresh veggies pair perfectly with orzo, a pint-sized pasta that’s magically light AND filling all at the same time!

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We’ve gone on and on about salads here at the Craft Chew. Search the bar up above and you’ll find lots of favorites, like Sean’s Tasty Tabouli Salad, the perfect-for-summer Grilled Shrimp Salad and my old school favorite Sensation Salad!

This latest recipe to join the gang is our first with orzo…but it won’t be the last! Orzo is a deliciously dainty grain that falls into the pasta category. You can usually find it in the pasta section of your grocery store. Adding the rice look-alike to this salad makes it just the right amount of filling, so it’s perfect to keep in the refrigerator for a cool, quick lunch or you can add some chicken or fish for a protein packed dinner.

The best part of this salad is this tangy, herby, garlicky dressing! I promise, those precious extra minutes are well worth it for the tasty pay-off. Double (or triple) the dressing recipe and keep a batch in the refrigerator at all times!! You can shake the dressing ingredients up in a sealed jar, whisk them together in a mixing bowl or pulse it all together in a food processor.

Cook the orzo according to the package instructions, drain any excess liquid and transfer to a large mixing bowl. I like to toss in a couple tablespoons of the dressing at this point to keep the orzo from sticking to itself. Add all of your chopped and sliced veggies, parsley, feta cheese, olives and even some tangy pepperoncini, if you please! Add most of the dressing and mix everything together. Top it off with any more dressing that you like and serve it up! Since there’s no lettuce in this one, you can make this ahead of time and it’ll keep in the refrigerator for days!

Thanks for Chewsing!