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Fresh Greek Orzo Pasta Salad Recipe Easy Lemon Oregano Dressing

Greek Orzo Pasta Salad - featured image
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A light, tangy Greek orzo pasta salad bursting with fresh lemon, oregano, and vibrant vegetables, perfect for quick meals and summer gatherings.

Ingredients

Scale
  • 1 1/2 cups (about 270g) uncooked orzo pasta
  • 1 medium cucumber, diced (seeds removed)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 small red onion, finely diced (optional soak in cold water for 10 minutes)
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons fresh oregano, finely chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 1 1/2 cups (270g) of orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally.
  2. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. While the orzo cooks, dice the cucumber (remove seeds), halve the cherry tomatoes, slice the Kalamata olives, and finely dice the red onion. Soak onion in cold water for 10 minutes if a milder flavor is desired, then drain.
  4. In a small bowl or jar, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper until the dressing emulsifies and thickens slightly.
  5. Add cucumber, tomatoes, olives, red onion, crumbled feta, chopped oregano, and parsley (if using) to the cooled orzo.
  6. Pour the lemon oregano dressing over the salad and gently toss to combine. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Avoid adding dressing before pasta cools to prevent oily texture. Soak red onion in cold water for milder flavor. Use fresh oregano for best flavor; if using dried, reduce amount to 1 teaspoon. Chill salad at least 30 minutes before serving for best taste.

Nutrition

Keywords: Greek salad, orzo pasta salad, lemon oregano dressing, easy pasta salad, summer salad, Mediterranean salad, vegetarian salad

Find it online: https://bitesienna.com/fresh-greek-orzo-pasta-salad-recipe-easy-lemon-oregano-dressing/