PREP TIME: 10 MINS | COOK TIME: 8 MINS | TOTAL TIME: 18 MINS | YIELD: 6 servings
I love this refreshing Greek Orzo Pasta Salad. It is super easy to throw together and this gets even better when you allow it to sit in the fridge for long. The perfect dish to serve during the hot summer, at parties, or if you enjoy meal prepping.
INGREDIENTS
⅓ c. olive oil
8 ounces of Orzo pasta
1 c. cherry tomatoes, sliced in half
½ c. red onion, thinly sliced
1 c. English cucumber, diced
⅓ c. kalamata olives, sliced in half
¼ c. parsley, chopped
¼ c. red wine vinegar
¼ c. feta cheese
1 lemon, freshly squeezed juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 ½ teaspoons dried oregano
HOW TO MAKE GREEK ORZO PASTA SALAD
Step 1: Following the package directions, cook the pasta in a small pot until al dente. Drain when done, rinse, and set aside.
Step 2: Place the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a small bowl. Mix well until blended and set aside.
Step 3: Add all the ingredients including the vinaigrette to a large mixing bowl. Mix well until everything is combined.
Step 4: Place in the fridge for at least an hour.
NOTES:
ADD-INS plus SUBSTITUTIONS:
You can add some pepperoncini peppers if you love spicy foods.
Feel free to swap feta with crumbled goat cheese.
PASTA:
For this recipe, you are welcome to use any type of pasta.
Do not overcook the pasta to prevent it from getting soggy.
Make sure the orzo is cooled before adding the remaining ingredients.
VINAIGRETTE:
Let the dish marinate for at least 1 hour in the fridge before serving so you can enjoy that refreshing bite. This will also let everything marinate and meld with the vinaigrette. Remember that this pasta gets even better the longer it sits in the fridge!
STORING/LEFTOVERS:
Keep any leftovers in the fridge.
If needed, lightly drizzle with olive oil before serving.
NUTRITION FACTS:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 266 | TOTAL FAT: 15g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 6mg | SODIUM: 134mg | CARBOHYDRATES: 28g | FIBER: 2g | SUGAR: 8g | PROTEIN: 5g
Ingredients
- ⅓ c. olive oil
- 8 ounces of Orzo pasta
- 1 c. cherry tomatoes, sliced in half
- ½ c. red onion, thinly sliced
- 1 c. English cucumber, diced
- ⅓ c. kalamata olives, sliced in half
- ¼ c. parsley, chopped
- ¼ c. red wine vinegar
- ¼ c. feta cheese
- 1 lemon, freshly squeezed juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons dried oregano
Instructions
Step 1: Following the package directions, cook the pasta in a small pot until al dente. Drain when done, rinse, and set aside.
Step 2: Place the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a small bowl. Mix well until blended and set aside.
Step 3: Add all the ingredients including the vinaigrette to a large mixing bowl. Mix well until everything is combined.
Step 4: Place in the fridge for at least an hour.
Notes
ADD-INS plus SUBSTITUTIONS: You can add some pepperoncini peppers if you love spicy foods. Feel free to swap feta with crumbled goat cheese. PASTA: For this recipe, you are welcome to use any type of pasta. Do not overcook the pasta to prevent it from getting soggy. Make sure the orzo is cooled before adding the remaining ingredients. VINAIGRETTE: Let the dish marinate for at least 1 hour in the fridge before serving so you can enjoy that refreshing bite. This will also let everything marinate and meld with the vinaigrette. Remember that this pasta gets even better the longer it sits in the fridge! STORING/LEFTOVERS: Keep any leftovers in the fridge. If needed, lightly drizzle with olive oil before serving.
