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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

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Indulge in the vibrant flavors of Greek Orzo Pasta Salad, a delightful dish that pairs perfectly with any occasion. This refreshing salad combines tender orzo pasta, juicy tomatoes, crisp cucumbers, and savory Kalamata olives, all tossed in a zesty dressing of extra virgin olive oil and red apple vinegar. With its colorful presentation and satisfying crunch, it’s great as a main course or a side dish at family gatherings or potlucks. Quick to prepare in just 15 minutes, this healthy salad is loaded with fresh ingredients and offers endless customization options—perfect for meal prep!

Ingredients

Scale
  • 300g / 1 1/2 cups uncooked Orzo
  • 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)
  • 75g / 2.6oz Green Pepper (finely diced)
  • 75g / 2.6oz Cucumber (sliced into thin quarter pieces)
  • 1/2 Lemon (juice only)
  • 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)

Instructions

  1. In a mixing bowl, whisk together olive oil, red apple vinegar, finely diced parsley, dried oregano, salt, and black pepper.
  2. Add halved baby plum tomatoes, cubed feta cheese, halved Kalamata olives, finely diced red onion, and minced garlic to the dressing. Stir well and allow it to marinate for at least one hour.
  3. Meanwhile, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain using a colander and rinse under cold water.
  4. Once cooled, add the orzo to the mixing bowl with the marinated ingredients. Stir in finely diced green pepper and cucumber. Squeeze in lemon juice and adjust seasoning as needed.

Nutrition