Description

If you’re craving a light yet satisfying meal that’s bursting with bright flavors and nourishing ingredients, this Greek Orzo Pasta is exactly what you need.

Ingredients

Scale

1 cup dry orzo pasta

1½ cups cherry tomatoes, halved

1 cucumber, chopped

½ small red onion, finely chopped

½ cup kalamata olives, halved

¾ cup crumbled feta cheese

¼ cup fresh parsley, chopped

2 tablespoons fresh dill (optional)

For the dressing:

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar or lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Instructions

Cook the orzo:
Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.

Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper. Set aside.

Prepare the vegetables:
While the orzo cooks, chop the tomatoes, cucumber, red onion, and olives. Crumble the feta and chop the fresh herbs.

Assemble the salad:
In a large bowl, combine the cooled orzo, vegetables, olives, feta, and herbs. Drizzle with dressing and toss gently to coat everything evenly.

Chill and serve:
For best flavor, refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.

Notes

Use al dente orzo and rinse it well to prevent clumping. Use fresh herbs and good-quality olive oil for a burst of flavor. Let the salad chill before serving to allow the dressing to soak into the pasta. Stir in grilled chicken or chickpeas for a protein-packed variation. Keeps well in the fridge for up to 4 days.

Prep Time: 15
Cook Time: 10
Category: Lunch
Cuisine: Mediterranean

Nutrition

Serving Size: 6
Calories: 280 kcal
Sugar: 3g
Fat: 14g
Carbohydrates: 32g
Fiber: 3g
Protein: 7g

Keywords: Greek Orzo Pasta