Greek Orzo Pasta Salad
Greek Orzo Pasta Salad is full of fresh, crunchy vegetables and bright, summery flavors! It's the perfect crowd-pleasing salad to take to your summer get-together.
Servings: 8
Ingredients
- Salt
- 2 cups orzo pasta uncooked
- 1 pint cherry tomatoes or 2 cups, halved
- 1 large yellow bell pepper chopped
- 1 small red onion finely chopped
- 1 English cucumber seeded and diced (peeled if desired)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1/2 cup pitted Kalamata olives halved
- 1/2 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice from 2 large lemons, or to taste
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- freshly ground black pepper to taste
- 1 cup crumbled feta cheese
- Parsley sprigs and lemon wedges for garnish
Instructions
- Bring a large saucepan of salted water to a boil. Add the orzo and cook to al dente. Drain into a sieve and run under cold running water to cool. Drain.
- Combine orzo, tomatoes, bell pepper, onion, cucumber, parsley, oregano and olives in a mixing bowl.
- Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt and black pepper to taste.
- Pour over salad and stir.
- Fold in feta cheese.
- Serve, garnished with parsley sprigs and lemon wedges.
Notes
TIP:
- Orzo cooks very quickly. Because orzo cooks so quickly, it’s easy to overcook. I highly recommend buying a good-quality orzo such as Delallo. It will hold up better in a pasta salad because it’s made with durum wheat semolina, which is higher in protein than traditional wheat flour.
- Drizzle a small amount of the dressing over the salad, cover, and refrigerate.
- When ready to serve, add the remaining dressing and stir.
Nutrition
Calories: 356kcal | Carbohydrates: 38g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 353mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 65mg | Calcium: 148mg | Iron: 2mg