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Fresh Greek Orzo Pasta Salad with Lemon Herb Vinaigrette

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A light and refreshing Greek-inspired orzo pasta salad tossed in a zesty lemon herb vinaigrette, featuring fresh vegetables, feta cheese, and vibrant herbs. Perfect for summer gatherings or a quick, satisfying meal.

Ingredients

Scale
  • 1 ½ cups (about 270g) uncooked orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped
  • ¾ cup crumbled feta cheese (about 100g)
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the orzo: Bring a large pot of salted water to a boil (about 4 quarts). Add 1 ½ cups (270g) of orzo and cook according to package instructions, usually 8 to 10 minutes, until al dente. Stir occasionally to prevent clumping. Drain the orzo in a colander and rinse under cold water immediately to stop cooking and cool it down. Set aside to drain fully (about 5 minutes).
  2. Prepare the vegetables: Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, and slice ½ cup pitted Kalamata olives. Chop ¼ cup fresh parsley and 1 tbsp fresh oregano.
  3. Make the lemon herb vinaigrette: In a small bowl or jar, combine ¼ cup fresh lemon juice, ⅓ cup extra virgin olive oil, 1 minced garlic clove, 1 tsp Dijon mustard, ½ tsp honey, and salt and pepper to taste. Whisk or shake vigorously until fully emulsified.
  4. Assemble the salad: In a large mixing bowl, combine the cooled orzo, diced cucumber, cherry tomatoes, Kalamata olives, red onion, crumbled feta, chopped parsley, and oregano. Pour the vinaigrette over and toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning with extra salt, pepper, or lemon if needed.
  5. Chill and serve: Let the salad rest in the refrigerator for at least 30 minutes before serving to let the flavors meld. If short on time, 15 minutes works but flavors deepen with more patience. Stir before serving and enjoy cold or at room temperature.

Notes

Do not overcook the orzo; al dente texture is key. Rinse orzo with cold water immediately after cooking to stop cooking and prevent sticking. Make the vinaigrette just before tossing to keep flavors fresh. Add feta cheese last to maintain its crumbly texture. Chill salad for at least 30 minutes for best flavor. If salad seems dry after chilling, add a splash of olive oil or lemon juice before serving.

Nutrition

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

Find it online: https://wigglebite.com/fresh-greek-orzo-pasta-salad-recipe-5-easy-steps-for-perfect-lemon-herb-vinaigrette/