Description

This Greek Lemon Orzo Salad combines tender orzo pasta with crisp cucumber, juicy tomatoes, tangy feta cheese, and briny kalamata olives, all tossed in a zesty lemon dressing. A perfect side dish for BBQs, picnics, or a light lunch, this refreshing salad is easy to prepare and great for meal prep!

Ingredients

For the Salad:

8 oz orzo pasta

1 English cucumber, diced

1 cup grape tomatoes, halved

1 cup sliced kalamata olives

1/2 red onion, diced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

For the Dressing:

1/2 cup extra virgin olive oil

1 lemon, juiced

2 tbsp red wine vinegar

1 tsp Dijon mustard

2 garlic cloves, minced

1/2 tsp dried oregano

1/2 tsp kosher salt

1/2 tsp ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the Orzo: Cook orzo pasta in salted water according to package instructions. Spread on a sheet pan to cool slightly, then transfer to a large mixing bowl.
Prepare the Salad Ingredients: Stir in diced cucumber, halved tomatoes, sliced olives, red onion, crumbled feta, and chopped parsley.
Make the Dressing: Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a small bowl.
Combine: Pour dressing over the salad and toss gently to coat.
Serve: Serve the salad at room temperature or slightly chilled.

Notes

For a gluten-free version, swap orzo with gluten-free pasta.

Add grilled chicken, shrimp, or chickpeas for extra protein.

Substitute feta with goat cheese or Parmesan for variety.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: Mediterranean