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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.

Ingredients

Scale

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

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