Print

Vibrant Greek Orzo Pasta Salad

Greek orzo pasta salad - featured image
Print Recipe

A fresh and satisfying Greek orzo pasta salad featuring lemon, feta, olives, and herbs, perfect for summer gatherings and quick lunches.

Ingredients

Scale
  • 1 cup (200 grams) orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1 small red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • Juice of 1 large lemon
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup sun-dried tomatoes, chopped
  • Optional: pepperoncini for heat

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200 grams) of orzo and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  3. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Chop the parsley and dill.
  4. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to taste.
  5. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, olives, red onion, crumbled feta, and fresh herbs.
  6. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld.
  8. Before serving, stir the salad and adjust seasoning if needed. Add optional sun-dried tomatoes or pepperoncini if desired.

Notes

Rinse the cooked orzo under cold water to stop cooking and prevent clumping. Use a folding motion when mixing to keep feta intact. Start with a light amount of dressing and add more if needed. For best flavor, chill the salad for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate if preparing ahead to avoid sogginess.

Nutrition

Keywords: Greek orzo pasta salad, summer salad, feta salad, Mediterranean salad, easy pasta salad, healthy salad, vegetarian salad

Find it online: https://yumnode.com/vibrant-greek-orzo-pasta-salad-recipe-easy-homemade-salad-for-summer/