Greek Orzo Pasta Salad
A refreshing Mediterranean-inspired salad with orzo pasta, fresh veggies, feta cheese, and a zesty lemon-olive oil dressing. Perfect for picnics, potlucks, or a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: Boiling + Tossing
- Cuisine: Greek / Mediterranean
- Diet: Vegetarian
Ingredients
- 1 lb (16 oz) orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook orzo pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- In a large mixing bowl, combine cooked orzo, tomatoes, cucumber, bell pepper, red onion, olives, feta, parsley, and dill.
- In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Pour dressing over the pasta salad and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Add grilled chicken or shrimp to make it a full meal.
- Can be made a day ahead — just refresh with extra dressing if needed.
- Keeps well in the fridge for up to 3 days.
Find it online: https://yumfamilyrecipes.com/greek-orzo-pasta-salad/
