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Greek Orzo Pasta Salad

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Discover the vibrant flavors of this Greek Orzo Pasta Salad, a refreshing dish perfect for any occasion. This salad seamlessly combines al dente orzo pasta, fresh vegetables, and tangy feta for a delightful taste experience. Whether you’re hosting a summer gathering, packing a picnic, or seeking a nutritious lunch option, this easy-to-make recipe will impress your guests and keep you feeling satisfied. The best part? It’s quick to prepare and can be made in advance, allowing the ingredients to meld together beautifully. Enjoy this versatile salad as a stand-alone meal or as a side paired with grilled chicken or turkey for added protein.

Ingredients

Scale
  • 80ml / 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Red Apple Vinegar
  • 1 small bunch Fresh Parsley, finely diced (1oz/30g)
  • 1 heaped tsp Dried Oregano
  • 1/4 tsp EACH: Salt, Black Pepper, plus more to taste if desired
  • 150g / 5.3oz Baby Plum Tomatoes, halved
  • 100g / 3.5oz Feta, sliced into tiny cubes
  • 100g / 3.5oz Kalamata Olives, halved
  • 3 tbsp very finely diced Red Onion (1/2 small/medium onion)
  • 1 small clove of Garlic, very finely diced
  • 300g / 1 1/2 cups uncooked Orzo
  • 75g / 2.6oz Green Pepper, finely diced
  • 75g / 2.6oz Cucumber, sliced into thin quarter pieces
  • 1/2 Lemon, juice only

Instructions

  1. In a large mixing bowl, whisk together extra virgin olive oil, red apple vinegar, parsley, oregano, salt & pepper.
  2. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for at least an hour at room temperature or cover in the fridge if you plan to let it sit longer.
  3. Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water until completely cool. Shake off excess water before adding it into the bowl with your marinated ingredients.
  4. Stir in the finely diced green pepper and cucumber. Squeeze in the juice of half a lemon (or adjust according to taste) and check for seasoning before serving.

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