Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Orzo Pasta Salad Recipe

Greek Orzo Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Noura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mixing, Boiling
  • Cuisine: Greek
  • Diet: Vegetarian

Description

This Greek Orzo Salad is bursting with Mediterranean flavors! Made with orzo pasta, fresh veggies, feta cheese, and a zesty homemade dressing, it’s a refreshing and satisfying dish that’s perfect for meal prep, picnics, or light lunches.

[the_ad id="4667"]

Ingredients

Scale

For the Dressing & Marinade:

  • ⅓ cup (80ml) Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 small bunch Fresh Parsley, finely diced (1oz / 30g)
  • 1 heaped tsp Dried Oregano
  • ¼ tsp Salt, plus more to taste if desired
  • ¼ tsp Black Pepper, plus more to taste if desired

For the Salad:

[the_ad id="4666"]
  • 150g (5.3oz) Baby Plum Tomatoes, halved
  • 100g (3.5oz) Feta, sliced into tiny cubes
  • 100g (3.5oz) Kalamata Olives, halved
  • 3 tbsp very finely diced Red Onion (½ small/medium onion)
  • 1 small clove Garlic, very finely diced
  • 300g (1½ cups) uncooked Orzo
  • 75g (2.6oz) Green Pepper, finely diced
  • 75g (2.6oz) Cucumber, sliced into thin quarter pieces
  • Juice of ½ Lemon

Instructions

  • In a large mixing/salad bowl, whisk together extra virgin olive oil, red wine vinegar, parsley, oregano, and salt & pepper. Add in the tomatoes, feta, olives, onion, and garlic, and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer, cover in the fridge (up to overnight). Stir everything every now and then if you can.
  • Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add it into the bowl. Stir in the pepper and cucumber.
[the_ad id="4669"]
  • Stir in the juice of half a lemon (or to taste), then check for seasoning and adjust if needed.

Notes

Marinating helps infuse deep flavors into the dressing and ingredients.

Lemon enhances the dish with a fresh, tangy touch.

[the_ad id="4669"]

Best served slightly rested, but can be stored in the fridge for a few days. The orzo might dry slightly but will still be delicious.


Nutrition

  • Serving Size: 1 portion
  • Calories: 571 kcal
  • Sugar: 3.46g
  • Sodium: 775mg
  • Fat: 30.94g
  • Saturated Fat: 7.27g
  • Unsaturated Fat: 22.36g
  • Trans Fat: 0.01g
  • Carbohydrates: 66.56g
  • Fiber: 10.5g
  • Protein: 10.43g
  • Cholesterol: 22mg