Greek Orzo Pasta Salad with Zesty Lemon Dressing
A vibrant and refreshing Greek Orzo Pasta Salad, perfect for summer gatherings. Bursting with flavors from fresh vegetables and a zesty lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup orzo pasta
- 1 English cucumber, diced
- 1 cup cherry or grape tomatoes, halved
- 1/4 red onion, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo by boiling salted water and cooking according to package directions for 8-10 minutes, then drain and rinse under cold water.
- Prepare the vegetables: dice cucumber, halve tomatoes, soak red onion, pit olives, crumble feta, and chop parsley.
- Whisk the lemon dressing in a small bowl: combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Combine the cooled orzo with vegetables, olives, feta, and parsley in a large mixing bowl.
- Pour the dressing over and gently toss until well combined.
- Chill the salad covered in the refrigerator for at least 30 minutes before serving.
- Serve the salad, adjusting seasoning to taste.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s great for meal prep and flavors intensify over time.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg