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Greek Orzo Pasta Salad

A refreshing and flavorful Greek Orzo Pasta Salad, perfect for a light lunch or side dish. This easy recipe combines cooked orzo with Kalamata olives, feta cheese, fresh vegetables, and a zesty lemon-herb vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Orzo pasta
  • 1/2 cup Kalamata olives Pitted and halved
  • 1/2 cup Feta cheese Crumbled
  • 1/2 cup Red onion Finely chopped
  • 1/2 cup Cucumber Diced
  • 1/2 cup Cherry tomatoes Halved
  • 1/4 cup Extra virgin olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Lemon juice Freshly squeezed
  • 1 tablespoon Dried oregano
  • to taste Salt and pepper

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. Cook orzo pasta according to package directions. Drain and rinse under cold water; set aside to cool.
  2. In a large bowl, combine the cooked orzo, Kalamata olives, feta cheese, red onion, cucumber, and cherry tomatoes.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
  4. Pour the dressing over the orzo mixture and toss gently to combine.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better the next day!
  6. Serve chilled and enjoy!

Notes

For a richer flavor, use a combination of fresh and dried oregano. Feel free to add other vegetables like bell peppers or artichoke hearts. You can also substitute different cheeses, such as goat cheese or halloumi.