Print

Fresh Greek Orzo Pasta Salad Recipe Easy Zesty Lemon Herb Vinaigrette

Greek orzo pasta salad - featured image
Print Recipe

A light, bright, and refreshing Greek orzo pasta salad tossed with a zesty lemon herb vinaigrette, creamy feta, and fresh vegetables. Perfect for quick meals, picnics, or summer gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber recommended)
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ¾ cup (120g) feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • ⅓ cup (80ml) extra virgin olive oil
  • Juice from 2 lemons (about ¼ cup or 60ml), freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts / 3.8 liters) to a boil. Add 1 ½ cups (270g) orzo pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  2. Drain the orzo in a fine mesh strainer and rinse under cold water to stop cooking. Set aside to cool for about 10-15 minutes.
  3. While the orzo cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the parsley and dill (if using).
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, salt, and black pepper until the dressing emulsifies and thickens slightly (about 1 minute).
  5. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and fresh herbs. Pour the vinaigrette over and toss gently but thoroughly to coat.
  6. Sprinkle the crumbled feta cheese over the top and toss lightly to distribute without breaking up the cheese too much.
  7. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld. If short on time, it can be served immediately.
  8. Before serving, if the salad seems dry, add a splash more olive oil or lemon juice to balance acidity and richness.

Notes

Rinse orzo under cold water after cooking to prevent it from becoming gummy. Use room temperature ingredients for the vinaigrette to ensure proper emulsification. Add feta cheese last and toss gently to keep creamy chunks intact. Salad tastes better after chilling for at least 30 minutes but can be served immediately if needed. For dairy-free, omit feta or use a vegan alternative. Swap fresh dill with basil or add red pepper flakes for variations.

Nutrition

Keywords: Greek orzo salad, lemon herb vinaigrette, pasta salad, Mediterranean salad, easy summer salad, feta cheese salad, healthy pasta salad

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