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Fresh Greek Orzo Pasta Salad with Lemon Herb Vinaigrette

Greek Orzo Pasta Salad - featured image
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A bright, satisfying, and refreshingly light Greek orzo pasta salad tossed with a zesty lemon herb vinaigrette, creamy feta, and crisp vegetables. Perfect for quick meals, picnics, and gatherings.

Ingredients

Scale
  • 1 cup (200g) dry orzo pasta
  • 1 medium cucumber, diced small
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup Kalamata olives, pitted and sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill (or oregano), chopped
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 clove garlic, minced or grated
  • 1 teaspoon honey
  • 1 teaspoon dried oregano (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200g) orzo pasta and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain and rinse orzo under cold water to stop the cooking process. Set aside to drain completely.
  3. While the pasta cooks, dice 1 medium cucumber into small cubes. Halve 1 cup of cherry tomatoes. Pit and slice about 1/3 cup Kalamata olives. Chop 2 tablespoons fresh parsley and 1 tablespoon fresh dill finely.
  4. In a jar or small bowl, combine 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 1 teaspoon honey, 1 minced garlic clove, and 1 teaspoon dried oregano (optional). Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooked orzo, diced cucumber, cherry tomatoes, olives, and crumbled feta cheese. Add the chopped herbs.
  6. Pour the lemon herb vinaigrette over the salad and toss gently to coat everything evenly.
  7. Let the salad rest in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse pasta under cold water to stop cooking and prevent clumping. Use fresh lemon juice for best flavor. Emulsify vinaigrette well for a silky coating. Chill salad for 20-30 minutes before serving to meld flavors. Adjust salt and pepper after mixing as feta adds saltiness. For vegan version, substitute feta with plant-based cheese and honey with agave syrup.

Nutrition

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

Find it online: https://jodierecipes.com/fresh-greek-orzo-pasta-salad-recipe-easy-5-ingredient-lemon-herb-vinaigrette/