Greek Orzo Pasta Salad

Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces of dry orzo pasta {try whole wheat if you can find it}; 1 cup cherry tomatoes (halved); 1/2 of an English cucumber (sliced); 1/2 cup Kalamata olives (pitted); 1/2 cup feta cheese (crumbled); 1/4 cup red onion (finely chopped); 1/4 cup fresh parsley (chopped); 1 tablespoon fresh dill (chopped); 1/2 cup extra virgin olive oil; 2 tablespoon lemon juice; 3 tablespoons red wine vinegar; 1 teaspoon honey; 1 garlic clove (minced); 1 teaspoon dried oregano

Greek Orzo Pasta Salad is a great summer pasta salad mixing orzo, crisp vegetables, Kalamta olives, feta cheese and a light Greek dressing. This is a great meal-prep salad or a side dish to bring to a get together. You will love the Greek flavors!

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories224

Ingredients

6 servings

8 ounces of dry orzo pasta {try whole wheat if you can find it}
1 cup cherry tomatoes (halved)
1/2 of an English cucumber (sliced)
1/2 cup Kalamata olives (pitted)
1/2 cup feta cheese (crumbled)
1/4 cup red onion (finely chopped)
1/4 cup fresh parsley (chopped)
1 tablespoon fresh dill (chopped)

For the dressing:

1/2 cup extra virgin olive oil
2 tablespoon lemon juice
3 tablespoons red wine vinegar
1 teaspoon honey
1 garlic clove (minced)
1 teaspoon dried oregano

Method

1
Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool it down. Set aside.
2
In a large mixing bowl combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, and parsley.
3
In a small bowl or mason jar mix the olive oil, lemon juice, dried oregano, salt, and pepper.
4
Pour the half of the dressing over the orzo salad and toss gently to combine, ensuring all ingredients are coated.
5
Taste and adjust the seasoning if needed. Add more dressing as needed.
6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7
Before serving add more dressing if desired and give the salad a final toss and garnish with additional parsley and dill. Serve chilled and store the leftovers in an airtight container for up to 5 days.

Notes

Make this salad up to 24 hours in advance for the best flavor. The orzo absorbs the dressing as it chills and the herbs and feta meld together in a way that only improves with time. Add only half the dressing before refrigerating. Reserve the rest to toss in right before serving since orzo continues to absorb liquid as it sits. If the salad tastes flat after chilling, a squeeze of fresh lemon juice and a small pinch of salt will bring it back. For the best texture, cook the orzo to al dente and rinse immediately under cold water. This stops the cooking and keeps the orzo from turning gummy in the salad. Buy a block of feta and crumble it yourself. Pre-crumbled feta is drier and less creamy. A freshly crumbled block gives you bigger, creamier pieces that hold their texture. Store in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, add a drizzle of olive oil or the reserved dressing and toss gently to refresh. To make it a complete meal, add grilled chicken, grilled shrimp, or chickpeas.