This Greek Orzo Pasta Salad is filled with fresh and crisp veggies, tangy feta and briny olives all tossed with a homemade lemon vinaigrette!
- 1 cup uncooked orzo pasta
- 3/4 cup chopped English cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup cubed feta
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 10–12 cherry or grape tomatoes, halved
- 8–10 pitted kalamata olives
For the lemon vinaigrette:
- 1/3 cup extra virgin olive oil
- 1 large lemon, juiced (about 1/4 cup)
- 2 teaspoons honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Cook the orzo according to package instructions. Drain, rinse with cold water and drain again.
- Add the vinaigrette ingredients to a jar with a lid. Shake until combined.
- In a large bowl, add the orzo and the remaining salad ingredients. Pour the vinaigrette over the top and toss to combine.
- Chill in the fridge for a few hours before serving.
- Rinse the orzo with cold water after cooking it. This will cool it down fast and help prevent it from clumping. If it’s clumpy, just stir in a little olive oil to help break it apart.
- For the best flavour, chill the salad in the fridge for a few hours before serving.
- It may look like there is too much vinaigrette for the salad, but the orzo will absorb the vinaigrette as it sits in the fridge.
- Some lemons are juicier than others. You may need more than one lemon to get 1/4 cup of lemon juice for the vinaigrette.
- The vinaigrette is tangy. If it’s too tangy for you, just add a little more honey.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: orzo pasta, orzo salad, Greek salad, Mediterranean