Summer Greek Orzo Pasta Salad Recipe
This refreshing Summer Greek Orzo Pasta Salad recipe combines tender orzo pasta with crisp cucumbers, juicy tomatoes, Kalamata olives, red onions, and tangy feta cheese, all tossed in a homemade lemon-oregano vinaigrette. Perfect as a summer side dish or light lunch, it's bursting with Mediterranean flavors and ideal for picnics, potlucks, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: no cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
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1 1/2 cups orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, thinly sliced
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1/2 cup Kalamata olives, pitted and halved
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3/4 cup feta cheese, crumbled
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2 tbsp fresh parsley, chopped
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2 tbsp fresh dill, chopped
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Juice of 1 lemon
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1/4 cup extra virgin olive oil
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1 tsp dried oregano
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Salt and pepper to taste
Instructions
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Cook orzo pasta according to package directions. Drain and rinse with cold water.
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In a large bowl, combine orzo, tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
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In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
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Pour dressing over salad and toss well to combine.
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Chill for at least 30 minutes before serving for best flavor.
Notes
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Make ahead and refrigerate for up to 3 days.
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Add grilled chicken or chickpeas for added protein.
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Use gluten-free orzo if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 420 mg
Find it online: https://katyrecipes.com/summer-greek-orzo-pasta-salad-recipe/