Print

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Find it online: https://glonfo.com/greek-orzo-pasta-salad/