Name: Greek Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 4 servings
Ingredients: 80ml / 1/3 cup Extra Virgin Olive Oil; 3 tbsp Red apple vinegar Vinegar; 1 small bunch Fresh Parsley, (finely diced (1oz/30g)); 1 heaped tsp Dried Oregano; 1/4 tsp EACH: Salt, Black Pepper, (plus more to taste if desired); 150g / 5.3oz Baby Plum Tomatoes, (halved); 100g / 3.5oz Feta, (sliced into tiny cubes); 100g / 3.5oz Kalamata Olives, (halved); 3 tbsp very finely diced Red Onion ((1/2 small/medium onion)); 1 small clove of Garlic, (very finely diced); 300g / 1 1/2 cups uncooked Orzo; 75g / 2.6oz Green Pepper, (finely diced); 75g / 2.6oz Cucumber, (sliced into thin quarter pieces); 1/2 Lemon, (juice only)

Greek Orzo Pasta Salad: Your New Favorite Side Dish!

Ever had one of those days where you just wanna throw a bunch of stuff together and hope it turns into magic? Yep, me too! And that’s basically how I stumbled upon this delightful Greek Orzo Pasta Salad. Seriously, it’s like a party in a bowl.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients:

So here’s the deal. You’re gonna need some decent extra virgin olive oil (the good stuff!), red apple vinegar—don’t ask me why, but it’s a game-changer—a small bunch of fresh parsley (yes, fresh!), dried oregano, salt, and pepper.

Then, there’s the fun stuff: baby plum tomatoes (halved, obviously), feta cheese (cut into tiny cubes, not elephant-sized chunks), Kalamata olives, red onion (just a smidge), and a tiny garlic clove (don’t overdo it, unless you’re trying to scare away vampires). Oh, and don’t forget the orzo! You’ll need about 300g of it. And to finish, a squeeze of lemon juice to make it all pop! 🍋

So Here’s Why I Make This Constantly:

Okay, picture this: I’m at a summer BBQ, right? I brought this salad, and suddenly I’m the star of the show. Everyone’s raving about it, and I’m just over here like, “What? It’s just orzo and some veggies!” 😂 But really, it’s the flavor combo that gets everyone! Plus, it’s super quick to whip up. Like, 15 minutes quick! And it’s so colorful, your eyes will eat it first.

Last summer, I made it for a picnic, and we ended up eating too much and playing frisbee until someone tripped. Classic summer, am I right?

The One Trick That Changes Everything:

Okay, listen up! This is the secret sauce (metaphorically). Marinating the veggies and dressing together beforehand? Game. Changer. Just let it sit for at least an hour. Seriously, the flavors need some time to mingle—kinda like people at a party. The longer, the better! If you can let it chill overnight, do that. Trust me.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips):

– Salt the water for the orzo—like, REALLY salt it! It’s your only chance to flavor the pasta.
– Don’t skip the rinsing step after you cook the orzo! You want it cold and not sticking together like a sad blob.
– Adjust the lemon juice to your taste! Some like it zesty, some… not so much.

How to Keep Them From Disappearing (Or, How to Store Them):

If you somehow have leftovers (which is rare), pop it in an airtight container and keep it in the fridge. It’ll last a couple of days, but let’s be real—you’ll probably finish it off within 24 hours. It’s that good! Just give it a little stir before serving again.

If You Liked This, You’ll Probably Like These Too:

You know what else rocks? My roasted veggie quinoa salad. And if you’re into something a bit spicy, try my southwest black bean salad! Both are summer faves! 🌞

So, what do you think? Are you ready to give this Greek Orzo Pasta Salad a whirl? Got any fun summer recipes you’re loving right now? Let’s swap! 🤗

Greek Orzo Pasta Salad

Flavor-packed Greek Orzo Pasta Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
85 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

80ml / 1/3 cup Extra Virgin Olive Oil

3 tbsp Red apple vinegar Vinegar

1 small bunch Fresh Parsley, (finely diced (1oz/30g))

1 heaped tsp Dried Oregano

1/4 tsp EACH: Salt, Black Pepper, (plus more to taste if desired)

150g / 5.3oz Baby Plum Tomatoes, (halved)

100g / 3.5oz Feta, (sliced into tiny cubes)

100g / 3.5oz Kalamata Olives, (halved)

3 tbsp very finely diced Red Onion ((1/2 small/medium onion))

1 small clove of Garlic, (very finely diced)

300g / 1 1/2 cups uncooked Orzo

75g / 2.6oz Green Pepper, (finely diced)

75g / 2.6oz Cucumber, (sliced into thin quarter pieces)

1/2 Lemon, (juice only)

Instructions

In a large mixing/salad bowl, whisk together extra virgin olive oil, red apple vinegar vinegar, parsley, oregano and salt & pepper. Add in the tomatoes, feta, olives, onion & garlic and stir to combine. Leave it all to marinate for as long as you have time for. I recommend at least an hour, which you can do at room temp. Any longer cover in the fridge (up to overnight). Stir everything every now and then if you can.
Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Give it a good shake to discard the excess water, then add into the bowl. Stir in the pepper and cucumber.
Stir in the juice of half a lemon (or to taste) then check for seasoning and adjust if needed. The lemon, salt and pepper give the final layer of seasoning, so be generous if you need to.