Print

Fresh Greek Orzo Pasta Salad Recipe Easy Lemon Herb Vinaigrette

greek orzo pasta salad - featured image
Print Recipe

A quick, fresh, and forgiving Greek orzo pasta salad tossed with cucumbers, cherry tomatoes, olives, feta, and a zesty lemon herb vinaigrette. Perfect for easy lunches, casual gatherings, and light dinners.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped (or fresh dill)
  • Juice of 1 large lemon (about 3 tablespoons)
  • ⅓ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Bring 4 quarts (about 3.8 liters) of salted water to a boil. Add 1 ½ cups (270g) orzo and cook for 8-9 minutes or until al dente — tender but still with a little bite. Stir occasionally to prevent sticking. Drain in a colander and rinse with cold water to stop cooking. Set aside to cool completely.
  2. While the orzo cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, halve ½ cup Kalamata olives, finely chop ¼ cup red onion (if using), and chop ¼ cup fresh parsley. Set aside.
  3. In a small bowl, whisk together juice of 1 large lemon (3 tablespoons), ⅓ cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon honey, and salt and black pepper to taste. Taste and adjust seasoning if needed — it should be bright, slightly sweet, with a hint of herbs.
  4. In a large mixing bowl, add cooled orzo, chopped veggies, olives, and ¾ cup crumbled feta. Pour the vinaigrette over and toss gently to coat everything evenly.
  5. Cover and refrigerate for at least 30 minutes before serving to let the flavors marry. Give it a gentle toss before plating.

Notes

Rinse the cooked orzo under cold water to stop cooking and prevent sticking. Letting the salad chill for at least 30 minutes helps flavors develop. Toss gently to avoid crushing tomatoes and making the salad watery. For gluten-free, substitute orzo with gluten-free pasta or quinoa. For dairy-free, omit feta or use vegan cheese.

Nutrition

Keywords: Greek orzo pasta salad, lemon herb vinaigrette, easy pasta salad, quick lunch, fresh salad, Mediterranean salad, feta cheese salad

Find it online: https://leilameals.com/fresh-greek-orzo-pasta-salad-recipe-easy-lemon-herb-vinaigrette/