Greek Orzo Pasta Salad

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: people

Calories: 458kcal

Author: Aleka Shunk

This Greek Orzo Pasta Salad recipes is a family favorite in the summer time. Crunchy veggies, fresh herbs, salty olives and creamy feta cheese are all tossed in a tangy lemony vinaigrette.

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Ingredients

1½ cups orzo
½ cup extra virgin olive oil
½ cup freshly squeezed lemon juice
2 teaspoons salt
1 teaspoon freshly cracked black pepper
½ cup Roma tomatoes small dice.
½ yellow bell pepper small dice
¾ cup English cucumber small dice (leave skin on)
½ red onion minced
½ cup kalamata olives chopped
2 tablespoon fresh parsley chopped
2 tablespoon fresh basil chopped
1 tablespoon fresh dill chopped
10 oz feta cheese cut into small chunks (or roughly crumbled)

Instructions

Fill a pot of water along with 1 heaping tablespoon of salt. Bring water to a boil and add in the orzo. Stir occasionally. Do not add oil.
In the meantime, in a large bowl, whisk together the lemon juice, olive oil, salt and pepper. Set dressing aside.
Chop your veggies and herbs and set aside. Have your feta ready.
When orzo is al dente, about 11 minutes, drain the pasta well and add it to your bowl with dressing while still warm. Toss well.
Mix in your chopped herbs, veggies and olives.
Lastly, gently add in the feta cheese chunks making sure not to break up the feta too much.
Taste and adjust salt and pepper as needed.
Refrigerate for about an hour or overnight to allow flavors to marinate. Serve cold.

Notes

I recommend making this salad a few hours in advance or the night before for the best flavor!
Feel free to swap out any veggies or herbs you like just make sure to use FRESH herbs!
Olive oil is a must. Don't use any other oil!

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