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Greek Orzo Pasta Salad

5 from 3 ratings
Packed full of Mediterranean flavor, Greek orzo pasta salad features all of the best Greek veggies, orzo, and other fresh ingredients in a quick lemon Greek dressing. 
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Greek
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups uncooked orzo
  • ½ cup feta cheese crumbled
  • 1 english cucumber sliced and quartered
  • 1 cup cherry tomatoes halved
  • ¼ cup red onions thinly sliced
  • ¼ cup katamala olives halved
Greek Lemon Dressing:
  • ⅓ cup olive oil
  • 3 tablespoons lemon juice fresh
  • 3 tablespoons red wine vinegar to taste
  • 1 clove garlic pressed or minced
  • 1 teaspoon oregano
  • 1 tablespoon dill fresh, finely chopped
  • 1 teaspoon granulated sugar

Method
 

  1. Cook orzo according to package directions until al dente. Drain, set aside to cool completely.
  2. Mix all ingredients for dressing in a jar.
  3. In a large mixing bowl add all vegetables, orzo, and dressing. Toss to combine.
  4. Allow Greek orzo pasta salad to sit for at least 1 hour in the fridge before serving.

Notes

If you prefer a sweeter dressing, add less red wine vinegar to cut back on acidity. If vinaigrette is too tart, add a little more sugar.