Print

Fresh Greek Orzo Pasta Salad Recipe with Easy Lemon Herb Vinaigrette

fresh greek orzo pasta salad - featured image
Print Recipe

A bright, fresh, and satisfying Greek-inspired orzo pasta salad tossed with crisp vegetables, creamy feta, and a zesty lemon herb vinaigrette. Perfect as a quick side or a light main dish.

Ingredients

Scale
  • 1 ½ cups dry orzo pasta (about 240g)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled (about 100g)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ⅓ cup extra virgin olive oil (80ml)
  • ¼ cup fresh lemon juice (60ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (240g) of orzo and cook according to package instructions, usually 8 to 10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a fine mesh strainer and rinse under cold water to stop cooking and cool the pasta. Drain well and transfer to a large mixing bowl.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, pit and halve the Kalamata olives, and chop the parsley and mint. Set aside.
  4. In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, and dried oregano. Whisk or shake vigorously until well combined. Season with salt and pepper to taste.
  5. Pour the vinaigrette over the cooled orzo. Add the diced cucumber, cherry tomatoes, red onion, olives, crumbled feta, parsley, and mint. Toss gently but thoroughly until everything is evenly coated with dressing.
  6. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle stir and adjust seasoning if needed.

Notes

Rinsing the orzo under cold water after cooking prevents clumping and keeps the pasta light. Soaking red onion in cold water for 10 minutes tones down sharpness. Letting the salad chill for at least 30 minutes enhances flavor melding. The salad keeps well refrigerated for up to 2 days; add a splash of olive oil or lemon juice before serving leftovers.

Nutrition

Keywords: Greek salad, orzo pasta salad, lemon herb vinaigrette, easy pasta salad, healthy salad, vegetarian salad, summer salad

Find it online: https://emmayum.com/fresh-greek-orzo-pasta-salad-recipe-with-easy-lemon-herb-vinaigrette/