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Greek Orzo Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, and a tangy dressing.

Ingredients

Dressing

  • 80 ml extra virgin olive oil
  • 3 tbsp red wine vinegar

Salad

  • 150 g baby plum tomatoes (halved)
  • 100 g feta (sliced into tiny cubes)
  • 100 g kalamata olives (halved)
  • 300 g uncooked orzo
  • 75 g green pepper (finely diced)
  • 75 g cucumber (sliced into thin quarter pieces)
  • 1 small clove garlic (very finely diced)
  • 1 small bunch fresh parsley (finely diced (1oz/30g))
  • 1 heaped tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper (plus more to taste if desired)
  • 1/2 lemon juice (only)

Instructions 

  • Whisk together olive oil, vinegar, parsley, oregano, salt & pepper in a bowl. Add tomatoes, feta, olives, onion & garlic; stir and marinate.
  • Cook orzo in salted boiling water until al dente, then drain and rinse with cold water.
  • Add cooled orzo to the bowl, stir in pepper and cucumber.
  • Stir in lemon juice, check seasoning, and adjust if needed.

Notes

For best flavor, let the salad marinate for at least an hour.
Calories: 450kcal
Cost: $12.00
Course: Salad
Cuisine: Greek
Keyword: orzo