Greek Orzo Pasta Salad
A refreshing and flavorful Greek Orzo Pasta Salad, perfect for a light lunch or side dish. This easy recipe combines orzo pasta with Kalamata olives, feta cheese, and fresh vegetables in a vibrant lemon-herb dressing.
Equipment
- Large pot
- Colander
- Large Bowl
- Small Bowl
- Whisk
Ingredients
Main Ingredients
- 1 pound Orzo pasta
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup Feta cheese, crumbled
- 1/2 cup Red onion, finely chopped
- 1/2 cup Cucumber, peeled, seeded, and diced
- 1/2 cup Cherry or grape tomatoes, halved
- 1/4 cup Fresh parsley, chopped
Dressing Ingredients
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- to taste Salt and freshly ground black pepper
Instructions
Instructions
- Cook orzo pasta according to package directions. Drain well and rinse with cold water; set aside to cool.
- In a large bowl, combine the cooked orzo, Kalamata olives, feta cheese, red onion, cucumber, tomatoes, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better the next day!
- Serve chilled. Garnish with extra feta cheese and parsley if desired.
Notes
For a vegan option, omit the feta cheese. You can also add other vegetables like bell peppers or artichoke hearts. Feel free to adjust the amount of lemon juice and herbs to your liking.