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Fresh Greek Orzo Pasta Salad Recipe Easy Zesty Lemon Herb Vinaigrette

Greek Orzo Pasta Salad - featured image
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A refreshing Greek orzo pasta salad with a zesty lemon herb vinaigrette, combining tender orzo, crisp veggies, and creamy feta for a vibrant Mediterranean-inspired dish.

Ingredients

Scale
  • 1 ½ cups (about 270g) dry orzo pasta
  • 1 medium English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped
  • ¾ cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)
  • ½ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse lightly under cold water to stop cooking and cool it down slightly. Shake off excess water.
  3. While the orzo cooks, dice 1 medium English cucumber into bite-size pieces. Halve 1 cup of cherry tomatoes and thinly slice ½ cup pitted Kalamata olives. Finely chop ¼ cup red onion and roughly chop 2 tablespoons each of fresh parsley and oregano.
  4. In a small bowl or mason jar, combine ¼ cup freshly squeezed lemon juice, ½ cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon dried oregano, salt, and freshly cracked black pepper to taste. Whisk vigorously or shake well until the dressing emulsifies and thickens slightly. Taste and adjust seasoning if needed.
  5. In a large mixing bowl, combine the cooked orzo, diced cucumber, cherry tomatoes, olives, red onion, and fresh herbs.
  6. Pour the lemon herb vinaigrette over the salad, tossing gently but thoroughly to coat every bite.
  7. Add ¾ cup crumbled feta cheese and give it a final gentle toss.
  8. For best flavor, let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld. If in a hurry, it can be served immediately.
  9. Before serving, give it a quick stir and taste — add a little more salt or pepper if needed.

Notes

Do not overcook the orzo; aim for al dente. Rinse orzo lightly to stop cooking but retain starch for dressing cling. Emulsify the dressing well for better coating. Adjust seasoning after chilling as flavors mellow. Salad tastes better after chilling but can be served immediately.

Nutrition

Keywords: Greek orzo pasta salad, lemon herb vinaigrette, Mediterranean salad, easy pasta salad, healthy lunch, feta cheese salad, summer salad

Find it online: https://breezybake.com/fresh-greek-orzo-pasta-salad-recipe-easy-zesty-lemon-herb-vinaigrette/