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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

A refreshing and flavorful Greek Orzo Pasta Salad, perfect for a light lunch or side dish. This easy recipe combines cooked orzo with fresh vegetables, Kalamata olives, feta cheese, and a zesty lemon-herb vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Orzo pasta
  • 1/2 cup Olive oil
  • 1/2 cup Feta cheese crumbled
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup Red onion finely chopped
  • 1/2 cup Cucumber diced
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Fresh parsley chopped
  • 1/4 cup Fresh dill chopped
  • 2 tablespoons Lemon juice
  • 1 tablespoon Red wine vinegar
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large Pot
  • Colander
  • Large Bowl
  • Whisk

Method
 

Instructions
  1. Cook orzo according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. While the orzo is cooling, prepare the vinaigrette. In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
  3. Add the cooled orzo to the bowl with the vinaigrette.
  4. Add the feta cheese, Kalamata olives, red onion, cucumber, cherry tomatoes, parsley, and dill to the bowl.
  5. Gently toss to combine all ingredients, ensuring the orzo is evenly coated with the dressing.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. The salad tastes even better if made ahead and chilled for several hours or overnight.
  7. Serve chilled and enjoy!

Notes

For a richer flavor, use a high-quality olive oil. You can also add other vegetables like bell peppers or artichoke hearts. If you prefer a creamier salad, stir in a dollop of plain Greek yogurt before serving.