This fresh greek orzo salad is packed full of bright lemon, crunchy vegetables, and savory olives and feta cheese to make one delicious dish. The perfect cold salad to share with friends at a potluck, or as a side dish for a few meals!
Course Salad, Side Dish
Keyword pasta salad, summer salad
Prep Time 23minutes
Cook Time 7minutes
Chill Time 30minutes
Total Time 1hour
Author Kristy Richardson
For the pasta
8ouncesorzo pastaabout 2 cups dried orzo pasta
3largebell peppersabout 2 cups, red yellow or orange
1/2largeEnglish cucumberseeds removed with a spoon and chopped
1pintcherry tomatoessliced in half
4ounceskalamata olivessliced, drained about 1/2 cup
2ouncesfeta cheese, crumbledabout 1/2 cup
Fresh parsley to garnish
For the dressing
1/2lemonjuice only, about 1 1/2 tablespoons
2tablespoonsred wine vinegar
1teaspoonfresh parsley diced finely- plus more to garnish
For the salad
Bring a large pot of salted water to a boil. Cook the dried orzo according to the package directions, usually 7-10 minutes until soft but still al dente. Drain and rinse pasta immediately with cold water to stop the orzo from continuing to cook. Drain all the water from the orzo.
While the pasta cook,s chop the bell pepper into bite-sized pieces. Use a spoon to remove the seeds from the cucumber, then chop the cucumber into bite sized pieces. Slice the cherry tomatoes in half.
Mix together the orzo pasta, bell pepper, cucumber, tomatoes and sliced black olives until well combined.
For the dressing
In a small bowl whisk together the ingredients for the dressing including oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, oregano, salt and pepper. With a whisk, give the dressing a good mix until everything combines well.
Mix the fresh parsley into the dressing. Add the dressing to the pasta salad. Mix until everything is combined. Add the dressing to the pasta salad. Mix until everything is combined.
I recommend chilling in the refrigerator for a minimum of 30 minutes to allow the flavors to meld. This dish tastes best served cold. Sprinkle with feta cheese right before serving and more parsley if desired, then enjoy!