Greek Orzo Pasta Salad
Greek Orzo Pasta Salad is a great summer pasta salad mixing orzo, crisp vegetables, Kalamta olives, feta cheese and a light Greek dressing. This is a great meal-prep salad or a side dish to bring to a get together. You will love the Greek flavors!
Servings: 6
Ingredients
- 8 ounces of dry orzo pasta {try whole wheat if you can find it}
- 1 cup cherry tomatoes halved
- 1/2 of an English cucumber sliced
- 1 cup cucumber diced or sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh dill chopped
FOR THE DRESSING
- 1/2 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 garlic clove minced
- 1 teaspoon dried oregano
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool it down. Set aside.
- In a large mixing bowl combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, and parsley.
- In a small bowl or mason jar mix the olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the half of the dressing over the orzo salad and toss gently to combine, ensuring all ingredients are coated.
- Taste and adjust the seasoning if needed. Add more dressing as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving add more dressing if desired and give the salad a final toss and garnish with additional parsley and dill.
- Serve chilled and store the leftovers in an airtight container for up to 5 days.
Notes
- This Greek Orzo Salad can be made ahead of time and stored in the refrigerator for up to 3 days. If I know I am making this ahead I will add half of the dressing and then add the other half when I serve the salad.