Description

Indulge in the fresh and vibrant flavors of Greek Orzo Pasta Salad, a delightful dish that’s perfect for warm weather gatherings, potlucks, or as a light weeknight dinner. This colorful salad is brimming with crunchy vegetables, tangy feta cheese, and briny olives, all tossed together with a zesty lemon-olive oil dressing. Easy to prepare and adaptable to your tastes, this salad can be served as a satisfying main or a complementary side dish. Enjoy it chilled for an even more refreshing experience!

Ingredients

Scale

1 pound Orzo Pasta
1 large English Cucumber
1 pint Cherry or Grape Tomatoes
1 large Red Bell Pepper
1 small Red Onion
1 cup Kalamata Olives
1 cup Feta Cheese
½ cup Fresh Parsley
¼ cup Fresh Mint (Optional)
½ cup Extra Virgin Olive Oil
¼ cup Fresh Lemon Juice
2 cloves Garlic
1 tablespoon Dried Oregano
1 teaspoon Dijon Mustard (Optional)
Salt (Kosher or Sea Salt)
Freshly Ground Black Pepper

Instructions

Cook 1 pound of orzo pasta in a large pot of salted boiling water until al dente (8–10 minutes). Drain and rinse under cold water.
While the pasta cooks, chop 1 large cucumber, 1 pint of cherry tomatoes, 1 red bell pepper, and 1 small red onion.
In a mixing bowl, whisk together ½ cup olive oil, ¼ cup lemon juice, 2 minced garlic cloves, 1 tablespoon dried oregano, salt, and pepper.
In a large bowl, combine cooled orzo pasta with chopped vegetables and 1 cup halved Kalamata olives. Crumble over 6 ounces of feta cheese along with ½ cup chopped parsley (and mint if using).
Drizzle dressing over the salad and toss gently to coat. Chill for at least an hour before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately 200g)
Calories: 320
Sugar: 3g
Sodium: 482mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg

Keywords: For added protein, serve with grilled chicken or turkey. Customize by adding other vegetables like bell peppers or artichokes. Make it ahead for easy meal prep; flavors will meld overnight.