Easy Greek Orzo Pasta Salad
A vibrant, Mediterranean-inspired salad made with al dente orzo, crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and fresh herbs. Tossed in a zesty lemon dressing with olive oil and garlic, this refreshing dish is perfect for potluck gatherings or a quick lunch. Ready in 25 minutes, it balances tangy, briny, and fresh flavors, making it a versatile side or main dish.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: salads
- Method: Mixing/Making Dressing
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
1 cup orzo pasta
1 cucumber (English or Persian, peeled and diced)
1 cup cherry tomatoes (halved or quartered)
1 red bell pepper (diced into 1/2-inch cubes)
1/2 red onion (thinly sliced and soaked in water if desired)
1/2 cup feta cheese (crumbled)
1/2 cup Kalamata olives (pitted and chopped)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 clove garlic (minced)
1 teaspoon dried oregano (crushed)
Salt (to taste)
Freshly ground black pepper (to taste)
Instructions
Cook the orzo in a large pot of salted water until al dente, 8–10 minutes. Drain and let cool.
In a mixing bowl, combine the cooked orzo with cucumber, cherry tomatoes, bell pepper, and soaked/red onion (if using).
In a separate bowl or small jar, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
Pour the dressing over the salad. Gently mix in crumbled feta and chopped Kalamata olives.
Fold in chopped fresh herbs. Taste and adjust seasoning. Chill for 15–30 minutes before serving to let flavors meld.
Notes
Soaking the red onion for 10 minutes reduces its sharpness. Use fresh herbs for optimal flavor. For gluten-free option, substitute orzo with rice or gluten-free pasta. Store leftovers in an airtight container in the fridge for up to 2 days.
Find it online: https://cookingwithramsay.com/easy-greek-orzo-pasta-salad/