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Fresh Greek Orzo Pasta Salad with Easy Lemon Herb Vinaigrette Dressing

Fresh Greek Orzo Pasta Salad - featured image
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A bright and satisfying Greek-inspired orzo pasta salad featuring fresh vegetables, Kalamata olives, feta cheese, and a tangy lemon herb vinaigrette. Perfect for a quick lunch, picnic, or light dinner.

Ingredients

Scale
  • 1 ½ cups (270g) dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 1 clove garlic, minced
  • Juice of 1 large lemon (about 3 tbsp or 45ml)
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts) to a boil. Add 1 ½ cups (270g) of orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a fine mesh strainer and rinse under cold running water to stop the cooking and cool the pasta.
  3. While the orzo cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, slice ½ cup Kalamata olives, finely chop ¼ cup red onion, and roughly chop ¼ cup fresh parsley.
  4. In a small bowl or blender, combine juice of 1 lemon (about 3 tbsp/45ml), ⅓ cup (80ml) extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, and salt & pepper to taste. Whisk or blend until smooth and emulsified. Adjust seasoning as needed.
  5. In a large bowl, toss the cooled orzo with the chopped vegetables and olives. Add ½ cup crumbled feta cheese and chopped parsley.
  6. Pour the lemon herb vinaigrette over the salad and toss gently until everything is evenly coated.
  7. Refrigerate the salad for at least 20 minutes to allow the flavors to meld, or serve immediately if needed.

Notes

Do not overcook the orzo; it should be al dente to avoid mushy texture. Rinse the cooked orzo thoroughly under cold water to stop cooking and remove excess starch. Prepare the vinaigrette just before tossing to keep it fresh and vibrant. Adjust seasoning after chilling with extra lemon juice or salt if needed. For gluten-free options, substitute orzo with quinoa or rice pasta. Vegan option: omit feta or use plant-based cheese.

Nutrition

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

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