Greek Orzo Pasta Salad Recipe

Introduction

Greek Orzo Pasta Salad is a fresh and vibrant dish bursting with Mediterranean flavors. Combining tender orzo, juicy tomatoes, creamy feta, and tangy olives, it’s perfect as a light lunch or a colorful side for any meal.

Ingredients

• 80ml / 1/3 cup Extra Virgin Olive Oil
• 3 tbsp Red apple vinegar
• 1 small bunch Fresh Parsley (finely diced, about 1oz/30g)
• 1 heaped tsp Dried Oregano
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 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 (about half a small/medium onion)
• 1 small clove Garlic (very finely diced)
• 300g / 1 1/2 cups uncooked Orzo
• 75g / 2.6oz Green Pepper (finely diced)
• 75g / 2.6oz Cucumber (sliced into thin quarter pieces)
• Juice of 1/2 Lemon

Instructions

1. Step 1: In a large mixing bowl, whisk together the olive oil, red apple vinegar, finely diced parsley, dried oregano, salt, and black pepper to create the dressing.
2. Step 2: Add the halved tomatoes, cubed feta, halved Kalamata olives, finely diced red onion, and finely diced garlic to the bowl. Stir gently to combine, then cover and let the mixture marinate for at least one hour to develop the flavors.
3. Step 3: Meanwhile, cook the orzo in salted boiling water following package instructions until al dente. Drain the orzo and rinse thoroughly under cold water to stop the cooking process and cool it down.
4. Step 4: Add the cooled orzo to the marinated vegetable and cheese mixture along with the finely diced green pepper and cucumber. Squeeze the lemon juice over the salad and toss gently to combine. Taste and adjust seasoning if needed before serving.

Tips & Variations

• For extra freshness, add chopped fresh mint or dill along with parsley.
• Use quinoa or couscous as an alternative to orzo for a different texture.
• If you prefer a less tangy salad, reduce the vinegar or balance with a pinch of sugar.
• Serve chilled or at room temperature for best flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh vegetables and feta, it’s best enjoyed within this time frame. Before serving, give it a quick toss and add a little extra olive oil or lemon juice if it seems dry. Avoid freezing, as the ingredients may lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, marinating the vegetables and cheese for at least an hour improves the flavor. You can prepare the entire salad a few hours ahead and refrigerate it, but for best texture, add the cucumber last minute.

Is this salad suitable for vegans?

This recipe includes feta cheese, which is not vegan. However, you can substitute the feta with a plant-based cheese or omit it altogether to make a vegan-friendly version.

Greek Orzo Pasta Salad Recipe

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★★★★★

4.9 from 107 reviews

This Greek Orzo Pasta Salad is a vibrant and refreshing dish combining tender orzo pasta with juicy baby plum tomatoes, creamy feta cubes, briny Kalamata olives, and crisp fresh vegetables. Tossed in a tangy dressing of extra virgin olive oil, red apple vinegar, and aromatic herbs, this salad is perfect as a light lunch or a flavorful side salad for Mediterranean-inspired meals. The salad is marinated to allow the flavors to meld beautifully, offering a delightful balance of textures and tastes.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 80ml / 1/3 cup Extra Virgin Olive Oil
• 3 tbsp Red Apple Vinegar
• 1 small bunch Fresh Parsley (finely diced, 1oz / 30g)
• 1 heaped tsp Dried Oregano
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Salad

• 150g / 5.3oz Baby Plum Tomatoes (halved)
• 100g / 3.5oz Feta Cheese (sliced into tiny cubes)
• 100g / 3.5oz Kalamata Olives (halved)
• 3 tbsp very finely diced Red Onion (about 1/2 small/medium onion)
• 1 small clove Garlic (very finely diced)
• 300g / 1 1/2 cups uncooked Orzo
• 75g / 2.6oz Green Pepper (finely diced)
• 75g / 2.6oz Cucumber (sliced into thin quarter pieces)
• Juice of 1/2 Lemon

Instructions

1. Prepare the dressing: In a large mixing bowl, whisk together the extra virgin olive oil, red apple vinegar, finely diced fresh parsley, dried oregano, salt, and black pepper until well combined to create a flavorful dressing base.
2. Combine marinated ingredients: Add the halved baby plum tomatoes, cubed feta cheese, halved Kalamata olives, finely diced red onion, and finely diced garlic to the bowl with the dressing. Stir gently to coat all ingredients evenly. Cover and let the mixture marinate for at least one hour to allow the flavors to meld.
3. Cook the orzo: Bring a large pot of salted water to a boil. Add the uncooked orzo pasta and cook until al dente, about 8 to 10 minutes. Once cooked, drain the orzo and rinse under cold running water to stop the cooking process and cool the pasta.
4. Assemble the salad: Add the cooked and cooled orzo to the marinated mixture in the bowl. Then add the finely diced green pepper and thinly sliced cucumber pieces. Squeeze the juice of half a lemon over the salad. Gently toss all ingredients to combine thoroughly. Taste and adjust seasoning with additional salt or pepper if desired. Serve chilled or at room temperature.

Notes

• Allowing the salad to marinate improves the flavor by letting the ingredients soak in the dressing.
• Rinsing the cooked orzo under cold water prevents it from sticking and cools it for the salad.
• For a vegan version, omit the feta or substitute with a plant-based cheese.
• This salad can be made a few hours ahead and refrigerated until serving to enhance the taste.
• Adding fresh mint or dill can provide extra freshness if desired.

Keywords: Greek pasta salad, orzo salad, Mediterranean salad, feta cheese salad, summer salad, healthy pasta salad