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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

A vibrant and refreshing Greek Orzo Pasta Salad that combines tender orzo pasta with crunchy vegetables, salty feta cheese, and a zesty lemon vinaigrette, perfect for summer gatherings or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 16 oz Orzo Pasta
  • 1 large English Cucumber (diced)
  • 2 cups Cherry Tomatoes (halved)
  • 1/2 medium Red Onion (finely minced)
  • 1/2 cup Fresh Parsley (chopped)
  • 1 cup Feta Cheese (crumbled)
  • 1/2 cup Kalamata Olives (pitted/sliced)
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 2 cloves Garlic (minced)
  • Salt and Black Pepper (to taste)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, minced red onion, sliced olives, and crumbled feta cheese.
  3. In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano. Pour the dressing over the salad and toss gently to coat.
  4. Stir in the chopped parsley and season with salt and pepper. Let the salad sit for at least 30 minutes before serving.

Notes

For best flavor, prepare the salad a few hours in advance. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.