Fresh & Flavorful Greek Orzo Pasta Salad Recipe (Print Version)

Fresh & Flavorful Greek Orzo Pasta Salad. Make your day vibrant with tangy feta, crisp veggies, and tender orzo. An easy, delicious meal awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean, Greek
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 cup orzo pasta
02 - 1 English cucumber, diced
03 - 1 pint cherry tomatoes, halved
04 - 1/2 red onion, thinly sliced
05 - 1/2 cup Kalamata olives, pitted and halved
06 - 4 oz feta cheese, crumbled

→ For the Dressing

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons red wine vinegar
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon dried oregano
11 - 2 cloves garlic, minced
12 - 1 teaspoon Dijon mustard

→ Seasonings & Garnish

13 - 1/4 cup fresh dill, chopped (plus more for garnish)
14 - 1/2 teaspoon salt (or to taste)
15 - 1/4 teaspoon black pepper (or to taste)

# Instructions:

01 - First things first, get that orzo cooking! Bring a pot of salted water to a rolling boil – and I mean salty, like the sea! Add your orzo and cook according to package directions until it’s perfectly al dente. This is where I always remind myself *not* to overcook it, because mushy pasta is a sad pasta, honestly. Once it's done, drain it well and immediately rinse it under cold water. This stops the cooking process and keeps it from clumping together. Trust me, I’ve skipped this step once, and it was a sticky mess.
02 - While the orzo is chilling out, get your chopping game on. Dice the cucumber, halve those juicy cherry tomatoes, thinly slice the red onion, and chop up your Kalamata olives. Don't worry too much about perfection here, we’re going for rustic charm! I always find myself taking a little nibble of feta at this stage, just to "test" it, of course. This part always makes my kitchen smell so fresh, it’s honestly one of my favorite parts of making this Fresh & Flavorful Greek Orzo Pasta Salad.
03 - Now for the magic! In a small bowl or a jar with a lid (my go-to for easy shaking), whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, and Dijon mustard. Season it with a good pinch of salt and a generous grind of black pepper. Give it a taste – does it need more tang? More garlic? Adjust it to your liking! This dressing is what brings the whole Fresh & Flavorful Greek Orzo Pasta Salad to life, so make it sing!
04 - In a large mixing bowl, gently combine the cooled orzo, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Pour that glorious dressing over everything. Now, this is the fun part: toss it all together! Make sure every little piece of orzo and every veggie gets coated in that vibrant dressing. I sometimes get a little enthusiastic and make a minor mess here, but hey, that’s part of the fun of cooking, right?
05 - Next, gently fold in the crumbled feta cheese and most of the fresh dill, reserving a little for garnish. You don't want to overmix the feta or it can get too mushy. Just a gentle fold to distribute that creamy, salty goodness throughout. I always steal a little taste at this point – it's practically mandatory, honestly. The colors are just so pretty together, it makes me happy.
06 - Cover the bowl and pop your Fresh & Flavorful Greek Orzo Pasta Salad into the fridge for at least 30 minutes. This chilling time lets all those amazing flavors meld together, honestly making it taste even better. When you’re ready to serve, give it another gentle toss, sprinkle with the reserved fresh dill, and maybe a little extra feta if you're feeling fancy. It should look bright, smell absolutely divine, and taste like a sunny day in Greece!

# Notes:

01 - Don't overcook the orzo! It gets mushy, and nobody wants that. Al dente is your friend here.
02 - This salad tastes even better the next day, honestly. Store it in an airtight container in the fridge for up to 3-4 days.
03 - No red wine vinegar? White wine vinegar works, or even apple cider vinegar in a pinch, but the red gives it that classic tang.
04 - A little extra fresh dill right before serving just brightens everything up.

# Tools You'll Need:

01 - Large pot
02 - colander
03 - cutting board
04 - sharp knife
05 - mixing bowls
06 - whisk

# Nutrition Facts (Per Serving):

Calories: 350 Calories
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 8g

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