Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a vibrant, refreshing, and nutrient-packed dish inspired by the flavors of the Mediterranean. This salad combines tender orzo pasta with crisp vegetables, tangy feta cheese, briny olives, and a zesty lemon-oregano dressing. Perfect as a side dish, light lunch, or picnic option, it’s a dish that balances fresh textures, bright flavors, and satisfying heartiness.

What makes this salad so special is its versatility. It can be served chilled or at room temperature, making it ideal for potlucks, barbecue gatherings, or weekday meal prep. Each bite delivers a delightful combination of textures: soft orzo, crunchy cucumbers, juicy tomatoes, and creamy feta, all tied together with a flavorful dressing.

Why I Love This Recipe

I love this recipe because it’s both colorful and full of fresh, bold flavors. It’s quick to prepare, yet feels gourmet and satisfying. The balance of tangy feta, briny olives, and bright lemon dressing makes it irresistible. It’s perfect for meal prep because the flavors develop even more if allowed to sit for a few hours, and it’s a crowd-pleaser at any gathering.

Why This Is a Must-Try Dish

• Fresh, tangy, and packed with Mediterranean flavors
• Quick and easy to make for any occasion
• Colorful, healthy, and satisfying
• Versatile enough to serve as a side, light main, or picnic dish
• Can be customized with proteins or extra vegetables

Time, Servings and Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4–6

Approximate Calories:

• 320–350 calories per serving

Course: Salad / Side Dish / Light Main
Cuisine: Mediterranean / Greek

Ingredients

Salad:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ½ cup red onion, finely chopped
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder or 1 clove minced garlic
• Salt and freshly ground black pepper, to taste

Cooking Directions

1. Cook orzo pasta in salted boiling water until al dente, then drain and rinse under cold water to cool.
2. Combine cooked orzo with tomatoes, cucumber, bell pepper, onion, olives, feta, and parsley in a large bowl.
3. Whisk together dressing ingredients until emulsified.
4. Pour dressing over salad and toss to coat evenly.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Step-by-Step Preparation Method

1. Cook Orzo: Bring a medium pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool pasta.
2. Prepare Vegetables: While the orzo cooks, dice cucumber, bell pepper, cherry tomatoes, and red onion. Slice olives and chop parsley.
3. Combine Salad Ingredients: In a large bowl, combine cooled orzo, vegetables, olives, crumbled feta, and chopped parsley.
4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
5. Toss Salad: Pour dressing over the salad and toss gently until all ingredients are evenly coated.
6. Rest (Optional): Let the salad sit in the refrigerator for 30 minutes to allow the flavors to meld before serving.

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How to Serve This Recipe

Serve Greek Orzo Pasta Salad chilled or at room temperature as a side dish with grilled chicken, fish, or lamb. It also works as a light vegetarian main course. Garnish with extra parsley or a sprinkle of feta for presentation.

Recipe Tips

• Rinse the orzo under cold water to prevent sticking and overcooking.
• Taste the dressing before tossing; adjust lemon, salt, and pepper to your preference.
• Use fresh vegetables for crispness and bright color.
• Refrigerate for at least 30 minutes to let flavors meld for the best taste.
• Add fresh herbs like dill or mint for an extra layer of flavor.

Variations (Detailed)

1. Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a full meal.
2. Vegan Version: Omit feta or use vegan cheese alternative.
3. Grain Swap: Use quinoa, couscous, or farro instead of orzo for a heartier salad.
4. Roasted Veggies: Roast bell peppers and cherry tomatoes for a sweeter, deeper flavor.
5. Greek-Style Wrap: Use the salad as a filling for wraps or pita pockets for lunch.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended due to fresh vegetables and feta; texture may suffer.
• Make-Ahead Tip: Prepare orzo and dressing ahead of time. Chop vegetables just before serving.

Special Equipment Needed

• Medium pot for cooking orzo
• Colander for draining pasta
• Large mixing bowl
• Small bowl or jar for whisking dressing
• Whisk or fork
• Knife and cutting board

Conclusion

Greek Orzo Pasta Salad is a fresh, flavorful, and versatile dish that brings the bright tastes of the Mediterranean to your table. Quick to prepare, packed with vegetables, and perfectly balanced with a zesty dressing, it’s a salad that works for lunch, dinner, or entertaining. Its combination of tender pasta, crisp vegetables, tangy feta, and olives makes it a must-try recipe for anyone seeking a healthy and satisfying dish that everyone will love.

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a vibrant, refreshing, and nutrient-packed dish inspired by the flavors of the Mediterranean. This salad combines tender orzo pasta with crisp vegetables, tangy feta cheese, briny olives, and a zesty lemon-oregano dressing.

Author: Stella Parker Course: Salads

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

Salad:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ½ cup red onion, finely chopped
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder or 1 clove minced garlic
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook Orzo: Bring a medium pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool pasta.
2. Prepare Vegetables: While the orzo cooks, dice cucumber, bell pepper, cherry tomatoes, and red onion. Slice olives and chop parsley.
3. Combine Salad Ingredients: In a large bowl, combine cooled orzo, vegetables, olives, crumbled feta, and chopped parsley.
4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
5. Toss Salad: Pour dressing over the salad and toss gently until all ingredients are evenly coated.
6. Rest (Optional): Let the salad sit in the refrigerator for 30 minutes to allow the flavors to meld before serving.

Keywords: Greek Orzo Pasta Salad