Greek Orzo Pasta Salad
A sunshine-bright summer dish that’s no-bake, healthy, and bursting with Mediterranean flavors—our Greek Orzo Pasta Salad is here to make every backyard cook-out shine.
Ingredients
- 2 cups orzo pasta whole wheat orzo for extra fiber
- 1 cup cherry or grape tomatoes halved (heirloom tomatoes add color)
- 1 cup cucumber diced (English cucumber preferred—less seedy)
- 1/2 cup red onion finely sliced (soak in cold water for milder bite)
- 1/2 cup Kalamata olives pitted and halved (mild Greek olives work too)
- 1 cup Feta cheese crumbled (sell-by-date label for peak flavor)
- 1/4 cup fresh parsley chopped (sub: fresh dill or mint)
- 3 tbsp extra-virgin olive oil look for cold-pressed brands like California Olive Ranch
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp Dijon mustard for creaminess and tang
- 1/2 tsp dried oregano or 1 tsp fresh, finely chopped
- Salt and black pepper to taste
- crushed red pepper flakes optional, for a tiny kick
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain, rinse under cold water, and shake to remove excess water.
- In a bowl, whisk olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified.
- Dice tomatoes, cucumbers, and onions. Halve olives. Chop parsley.
- In a bowl, mix orzo, veggies, olives, Feta, and parsley. Pour dressing over top and toss gently.
- Refrigerate salad for at least 30 minutes to allow flavors to blend and enhance.
Notes
For a gluten-free version, swap orzo with quinoa. Let red onion soak in cold water for 5 minutes to tame its bite. Use freshly squeezed lemon juice for best flavor.
Nutrition
Calories: 300kcal
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