This Greek Orzo Pasta Salad is a vibrant, refreshing dish packed with tender orzo, crisp vegetables, briny olives, and creamy feta, all tossed in a bright lemony dressing. It’s perfect for meal prep, BBQs, or a light, healthy lunch.
🧾 Ingredients (Serves 4–6)
🍝 Salad Base
- 1 1/2 cups orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley (or dill), chopped
🥣 Greek Lemon Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice (fresh)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
👩🍳 Instructions
1. Cook the Orzo
- Boil orzo in salted water until al dente.
- Drain and rinse under cold water to cool completely.
2. Prep the Ingredients
- Dice cucumber, halve tomatoes, and slice onion and olives.
3. Make the Dressing
- Whisk olive oil, lemon juice, vinegar, Dijon, garlic, oregano, salt, and pepper until well combined.
4. Combine Everything
- In a large bowl, mix orzo, vegetables, olives, feta, and herbs.
- Pour dressing over and toss gently until evenly coated.
5. Chill & Serve
- Refrigerate for 20–30 minutes for best flavor.
💡 Tips for Best Results
- Use fresh lemon juice for the brightest taste
- Add feta gently to keep it from breaking down
- Let the salad chill so flavors fully develop
- Taste and adjust salt—olives and feta are already salty
🔁 Variations
- Protein boost: Add grilled chicken or chickpeas
- Extra veggies: Add bell peppers or spinach
- Herb upgrade: Try fresh mint or basil
- Creamy twist: Add a spoon of Greek yogurt
🍽️ Serving Ideas
- Perfect for BBQs, picnics, and meal prep
- Serve with grilled chicken, fish, or kebabs
- Great as a light lunch or side dish
🔥 Final Thoughts
This Greek Orzo Pasta Salad is fresh, tangy, and full of Mediterranean flavor, making it a simple yet elegant dish for any occasion 🥗🇬🇷✨