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Greek Orzo Pasta Salad

A refreshing and vibrant Mediterranean-style pasta salad featuring tender orzo, crisp vegetables, tangy feta, and a bright lemon-oregano dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta 200g
  • 1 cup cherry tomatoes halved, 150g
  • 1 cup cucumber diced, 150g
  • 1/2 cup red onion thinly sliced, 75g
  • 1/2 cup Kalamata olives halved, 75g
  • 1/2 cup feta cheese crumbled, 75g
  • 1/4 cup fresh parsley chopped, 15g
  • 1/4 cup fresh mint chopped, optional, 15g
Dressing
  • 1/2 cup olive oil 120ml
  • 1/4 cup lemon juice 60ml
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Small mixing bowl
  • Large mixing bowl

Method
 

Preparation
  1. Boil orzo in salted water for 8-10 minutes until al dente.
  2. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until emulsified.
  3. Drain the orzo and rinse under cold water to stop the cooking process.
  4. Transfer the cooled orzo to a large bowl and toss with half of the dressing.
  5. Add cherry tomatoes, cucumber, red onion, and Kalamata olives to the bowl.
  6. Pour the remaining dressing over the salad and toss well.
  7. Gently fold in the crumbled feta cheese.
  8. Garnish with fresh parsley and mint.
  9. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The salad flavors deepen and meld over time.