Description
This fresh and zesty Greek orzo pasta salad is packed with Mediterranean flavors, featuring crunchy vegetables, briny olives, creamy feta, and a tangy homemade dressing. It's perfect as a light lunch, BBQ side, or make-ahead meal.
Ingredients
12 oz orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped (optional)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon
Instructions
- Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill.
- In a separate bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and lemon juice until well combined.
- Pour the dressing over the salad and toss to coat all the ingredients evenly.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Can be made up to 24 hours in advance for enhanced flavor.
Great served cold or at room temperature.
Store leftovers in an airtight container in the fridge for up to 4 days.
Optional additions: grilled chicken, chickpeas, roasted red peppers, or artichoke hearts.
For a dairy-free version, omit the feta or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 335 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
