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Fresh and colorful Greek Orzo Salad served in a bowl with vegetables, feta cheese, and herbs, perfect for summer meals.
Alyssa

Greek Orzo Salad Recipe

Greek Orzo Salad is a light and refreshing pasta salad made with orzo, feta, lemon, and crisp veggies. Perfect as a summer side dish or light lunch, and great with anything off the grill.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Sides
Cuisine: Greek
Calories: 173
Ingredients Method

Ingredients
  

  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 16 oz orzo pasta (wheat or gluten-free)
  • 1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)
  • 1/3 cup red onion (diced small)
  • 3 cups English cucumber (diced small)
  • 1 pint grape tomatoes (halved)
  • 1 orange bell pepper (diced)
  • 1/2 cup feta cheese (cubed)
  • fresh oregano (optional garnish)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, in a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
  4. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
  5. Add the cheese just before ready to serve.