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Greek Orzo Pasta Salad

A vibrant and colorful salad bursting with fresh Mediterranean flavors, featuring orzo pasta, vegetables, olives, feta cheese, and a tasty dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Ensure it's cooked al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced Diced into bite-sized pieces.
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Cooking the Orzo
  1. Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions, about 8 to 10 minutes, until al dente. Drain and rinse under cold water.
Preparing the Vegetables
  1. Wash and chop the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Combining Ingredients
  1. In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
Making the Dressing
  1. Whisk together olive oil, red wine vinegar, and dried oregano. Season with salt and pepper.
Tossing the Salad
  1. Pour the dressing over the salad mixture and gently toss until well combined.
Serving
  1. Serve immediately, or let chill in the refrigerator for about 30 minutes to meld flavors.

Notes

Store in an airtight container for up to 3 days. Keep the dressing separate until serving for maximum freshness. Reheat in short intervals if desired.