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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad Recipe
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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.

  • 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

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:

 

  • 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.

 

  • 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.

 

  • 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/