Description
A fresh and vibrant Greek orzo pasta salad with creamy feta, crunchy vegetables, and a tangy lemon vinaigrette. Ready in under 25 minutes, it’s perfect for potlucks, meal prep, or a light summer meal.
Ingredients
Scale
- 1 cup (200g) orzo pasta
- 1 medium English cucumber, diced
- 1 cup (150g) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/2 cup (80g) Kalamata olives, halved
- 1/2 small red onion, thinly sliced
- 1 cup (150g) feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 1/3 cup (80ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the orzo: Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions (8-10 minutes) until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool slightly.
- Make the vinaigrette: In a small jar or bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, and a pinch of salt and pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
- Marinate the red onion: Place thinly sliced red onion in a large mixing bowl. Pour about 2 tablespoons of vinaigrette over them and toss to coat. Let sit while prepping other vegetables.
- Prep the vegetables: Dice cucumber, halve cherry tomatoes, dice bell pepper, halve olives, and chop parsley and dill.
- Combine the salad: Add cooled orzo to the bowl with marinated onions. Add cucumber, tomatoes, bell pepper, olives, parsley, and dill. Pour remaining vinaigrette over everything and toss gently to coat.
- Add the feta: Gently fold in crumbled feta, reserving a small handful for topping. Be careful not to overmix.
- Let it rest: Cover the bowl and let the salad sit at room temperature for 15-20 minutes (or up to 30 minutes) to allow flavors to meld.
- Finish and serve: Give a final gentle stir, adjust salt and pepper if needed. Transfer to a serving platter, top with reserved feta and fresh herbs. Serve at room temperature or slightly chilled.
Notes
For best results, use full-fat feta in brine, not pre-crumbled. Let the salad rest for at least 15-20 minutes before serving to allow flavors to meld. If making ahead, reserve extra dressing to refresh before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 320
- Sugar: 4
- Sodium: 480
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 3
- Protein: 9
Keywords: Greek orzo pasta salad, feta, easy pasta salad, Mediterranean salad, summer salad, potluck recipe