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Greek Orzo Pasta Salad

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This Greek Orzo Pasta Salad is a vibrant and refreshing dish featuring orzo pasta, cherry tomatoes, cucumber, olives, red onion, and feta cheese, tossed in a tangy lemon-oregano vinaigrette. Perfect as a side dish or light main for picnics, potlucks, or meal prep.

Ingredients

  • 1 cup uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/2 cup Kalamata olives, sliced
  • 3/4 cup feta cheese, crumbled
  • 2 tbsp chopped fresh parsley
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook orzo pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
  2. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, parsley, and crumbled feta.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
  4. Add the cooled orzo to the bowl with the vegetables and toss to combine.
  5. Pour the dressing over the salad and mix well until evenly coated.
  6. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Add grilled chicken, shrimp, or chickpeas for more protein.
  • Substitute orzo with couscous, small pasta, or quinoa if needed.
  • Use gluten-free orzo or quinoa for a gluten-free version.
  • Wait to add delicate greens until just before serving to prevent wilting.
  • Tastes even better after chilling for a few hours or overnight.

Nutrition

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