Why You’ll Love This Recipe
Greek Orzo Pasta Salad is a vibrant and refreshing dish packed with Mediterranean flavors. With tender orzo pasta, crisp vegetables, tangy feta cheese, and a zesty lemon-oregano dressing, it’s perfect for picnics, potlucks, or a light lunch. This salad is easy to make, full of texture, and tastes even better as it sits, making it a great make-ahead option.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
orzocucumberscherry tomatoesred onionkalamata olivesfeta cheeseparsleyextra virgin olive oillemon juicegarlicoregano saltblack pepper
directions
Cook the orzo according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked orzo, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced kalamata olives, crumbled feta, and chopped parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss until everything is evenly coated.
Chill in the refrigerator for at least 30 minutes to let the flavors meld.
Toss again before serving and adjust seasoning if needed.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 10 minutesChilling time: 30 minutesTotal time: 55 minutes
Variations
Add grilled chicken or shrimp for a protein boost.
Substitute orzo with couscous, quinoa, or farro for a different texture.
Include baby spinach or arugula for added greens.
Swap feta for goat cheese or leave it out for a dairy-free version.
Use red wine vinegar instead of lemon juice for a different tang.
storage/reheating
Store Greek Orzo Pasta Salad in an airtight container in the refrigerator for up to 4 days.Stir before serving to redistribute the dressing.Best enjoyed cold; reheating is not recommended for this salad.
FAQs
Can I make Greek Orzo Pasta Salad ahead of time?
Yes, it’s even better when made a few hours or a day in advance.
What if I don’t have orzo?
You can substitute it with other small pastas like ditalini or pearl couscous.
Is it served warm or cold?
It’s typically served cold or at room temperature.
Can I make it gluten-free?
Yes, use gluten-free orzo or another gluten-free grain.
How do I keep the salad from getting soggy?
Drain orzo well and add dressing right before serving if making far in advance.
Can I use bottled dressing?
Homemade dressing is recommended for the best flavor, but bottled Greek dressing works in a pinch.
What proteins go well with this salad?
Grilled chicken, shrimp, or even chickpeas make excellent additions.
Is this salad vegan?
As written, no—due to feta. Omit or use vegan feta to make it vegan-friendly.
Can I add other vegetables?
Yes, bell peppers, artichoke hearts, or zucchini are great options.
How long can it sit out?
It can sit out for up to 2 hours, or 1 hour if it’s particularly hot.
Conclusion
Greek Orzo Pasta Salad is a delicious and versatile dish that brings the fresh and zesty flavors of the Mediterranean to your table. Quick to prepare and easy to customize, it’s perfect for any occasion from weekday lunches to festive gatherings. Make it once, and you’ll find yourself coming back to it again and again.
PrintGreek Orzo Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing and flavorful Greek Orzo Pasta Salad packed with Mediterranean ingredients like olives, feta, and vegetables, perfect for picnics, potlucks, or a light meal.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with chopped parsley before serving.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Can be made a day ahead and stored in the refrigerator.
- Feel free to add grilled chicken or chickpeas for added protein.
- Use whole wheat orzo for a healthier option.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Your email address will not be published. Required fields are marked *