Greek Orzo Salad

Add some pizzazz to your pasta salad game with this Greek orzo salad! Made with plump tomatoes, briny olives, creamy feta cheese, crunchy cucumbers, spicy red onion, fresh parsley, and a simple homemade Greek dressing. This orzo pasta comes together in just 20 minutes. Great for parties or meal prep lunch. Served cold.

Course Lunch, Sides

Cuisine Greek, Mediterranean

Diet Vegetarian

Recipe Type Garden Harvest, Healthy Choices, Lemon, Memorial Day, Pasta Salad, Picnic, Served Cold, Summer, Vegetables

Skill Level Easy

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings

Calories 266kcal

Author Angela G.

Equipment

Ingredients

Main Ingredients

1 cup orzo pasta
1 English cucumber diced
4 oz grape or cherry tomatoes halved
¼ cup red onion finely chopped
½ cup sliced kalamata or black olives
½ cup crumbled feta cheese
2 tablespoon fresh parsley chopped

Greek Dressing

⅓ cup olive oil
2 tablespoon lemon juice (1 lemon)
1 teaspoon Dijon mustard
1 tablespoon Greek seasoning

Instructions

Prepare orzo. Cook orzo according to package instructions. Drain let cool completely. Set aside.
Make dressing. In a small mixing bowl or mason jar with lid, combine olive oil, lemon juice, Dijon mustard, and Greek seasoning using a fork or whisk. Or shake it in a mason jar.
Combine salad and dressing. In a large bowl, add diced cucumber, tomatoes, onion, olives, feta, and parsley.
Add cooled orzo and dressing. Gently toss to coat.
Chill and serve or serve immediately.

Notes

Salad can be enjoyed right away but for best results, chill for at least 2 hours to allow flavors to marinate and salad to become cold. Toss before serving.

Nutrition