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Fresh Mediterranean Greek Orzo Pasta Salad

Mediterranean Greek orzo pasta salad - featured image
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A light, refreshing, and easy Mediterranean Greek orzo pasta salad perfect for summer meals, picnics, and barbecues. It features bright lemon, salty feta, crunchy cucumbers, and tender orzo pasta with a vibrant dressing.

Ingredients

Scale
  • 1 1/2 cups (270 grams) dry orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 small red onion, finely chopped
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Bring a large saucepan of salted water to a boil. Add 1 1/2 cups (270g) of orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold running water to stop the cooking process and cool the pasta. Shake off excess water and transfer to a large mixing bowl.
  3. While the orzo cooks, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop 1 small red onion (soak in cold water if preferred to reduce sharpness), and slice 1/2 cup pitted kalamata olives.
  4. Mince 1 garlic clove and chop 1/4 cup parsley and 2 tablespoons mint.
  5. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon dried oregano, minced garlic, salt, and pepper to taste. Adjust seasoning if needed.
  6. Add the chopped vegetables, olives, and crumbled 3/4 cup feta cheese to the cooled orzo. Pour the dressing over the salad and toss gently but thoroughly to combine.
  7. Sprinkle the chopped parsley and mint over the salad and give everything one last gentle toss. Let it sit for 10-15 minutes at room temperature to let flavors mingle before serving.

Notes

Do not overcook the orzo to keep it al dente and prevent mushiness. Rinse the pasta under cold water to stop cooking and remove excess starch. Chop vegetables uniformly for balanced bites. Let the salad rest for 10-15 minutes or refrigerate for 30 minutes before serving to meld flavors. Adjust salt and lemon juice to taste. Fresh herbs brighten the salad; mint is optional but recommended. The recipe is forgiving and can be adapted for vegan or gluten-free diets by substituting feta and orzo.

Nutrition

Keywords: Mediterranean, Greek, orzo pasta salad, summer salad, easy pasta salad, feta cheese, kalamata olives, healthy salad

Find it online: https://chrisfeasts.com/fresh-mediterranean-greek-orzo-pasta-salad-recipe-perfect-for-easy-summer-meals/