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Greek Orzo Pasta Salad Recipe

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4.1 from 14 reviews

This Greek Orzo Pasta Salad is a refreshing and vibrant dish combining tender orzo pasta with juicy tomatoes, tangy feta, briny Kalamata olives, and crisp vegetables. Tossed in a flavorful dressing of extra virgin olive oil, red wine vinegar, fresh parsley, oregano, and lemon juice, it’s perfect as a light lunch or a side dish for Mediterranean-inspired meals. The salad is marinated to enhance the flavors and served chilled, offering a harmonious blend of textures and tastes.

Ingredients

Dressing and Marinade

  • 80ml / 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 small bunch Fresh Parsley, finely diced (1oz/30g)
  • 1 heaped tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Salad Ingredients

  • 150g / 5.3oz Baby Plum Tomatoes, halved
  • 100g / 3.5oz Feta Cheese, sliced into tiny cubes
  • 100g / 3.5oz Kalamata Olives, halved
  • 3 tbsp very finely diced Red Onion (about 1/2 small/medium onion)
  • 1 small clove Garlic, very finely diced
  • 300g / 1 1/2 cups uncooked Orzo Pasta
  • 75g / 2.6oz Green Pepper, finely diced
  • 75g / 2.6oz Cucumber, sliced into thin quarter pieces
  • 1/2 Lemon, juiced (plus more to taste)

Instructions

  1. Prepare the dressing and marinate the vegetables: In a large mixing or salad bowl, whisk together the extra virgin olive oil, red wine vinegar, finely diced fresh parsley, dried oregano, salt, and black pepper until well combined. Add the halved baby plum tomatoes, cubed feta cheese, halved Kalamata olives, finely diced red onion, and finely diced garlic. Stir gently to combine all the ingredients. Let the mixture marinate at room temperature for at least one hour, stirring occasionally. For longer marination, cover and refrigerate overnight.
  2. Cook and cool the orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain the orzo and rinse it thoroughly under cold running water until it is completely cool. Shake off the excess water to avoid sogginess.
  3. Combine orzo with salad ingredients: Add the cooled orzo into the bowl with the marinated vegetables. Stir in the finely diced green pepper and cucumber pieces to add freshness and crunch.
  4. Season with lemon and adjust taste: Squeeze the juice of half a lemon over the salad and mix well. Taste the salad and adjust seasoning with additional salt, black pepper, or lemon juice as desired to add a final bright and layered flavor. Serve chilled or at room temperature.

Notes

  • Marinating the salad for longer enhances the flavor but avoid adding the lemon juice too early to keep the vegetables crisp.
  • Rinsing the orzo with cold water prevents it from sticking and cools it down quickly for salad use.
  • Feel free to substitute or add other Mediterranean ingredients like chopped fresh mint or dill for added freshness.
  • This salad holds well refrigerated for up to 24 hours, making it perfect for meal prep or picnics.

Find it online: https://lauracooks.com/greek-orzo-pasta-salad-recipe/