Greek Orzo Pasta Salad
This Greek Orzo Pasta Salad is a fresh, light, and flavorful Mediterranean dish made with tender orzo pasta, crisp vegetables, tangy feta cheese, and a simple lemon-olive oil dressing. It’s perfect for summer lunches, BBQs, picnics, or as a healthy side dish. Quick to prepare and full of classic Greek flavors.
Ingredients
For the Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill (optional)
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente.
- Drain the orzo and rinse briefly with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, add cooked orzo, cherry tomatoes, cucumber, red onion, olives, and herbs.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Add crumbled feta cheese and mix lightly.
- Let the salad rest for 15 minutes before serving for best flavor.
Notes
- You can add grilled chicken or shrimp to make it a complete meal.
- For a vegan version, replace feta with dairy-free cheese or omit it.
- This salad tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per Serving – Approx.)
- Calories: 280 kcal
- Carbohydrates: 32g
- Protein: 7g
- Fat: 14g
- Fiber: 3g
- Sugar: 3g