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Greek Orzo Pasta Salad with Lemon Herb Dressing

Greek Orzo Pasta Salad with Lemon Herb Dressing

Lunch
Prep Time
20min
Cook Time
10min
Servings
4
Calories
385
Chef's Note

For the best flavor, make this salad at least a few hours before serving to allow the dressing to permeate the ingredients. The orzo absorbs the dressing beautifully over time. If making a day ahead, reserve a small portion of the dressing to refresh the salad just before serving, as the pasta will continue to absorb liquid while refrigerated.

Tags
Greek
pasta
salad
Mediterranean
vegetarian
make-ahead
lunch
feta
herbs
cold dish
Ingredients

  • 1 cup orzo pasta

  • 1 medium English cucumber

  • 1 cup cherry tomatoes

  • 1 medium red bell pepper

  • 1/4 cup red onion

  • 1/3 cup kalamata olives

  • 3/4 cup feta cheese

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh mint

  • 1 tablespoon fresh dill

  • 3 tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 1/4 cup extra virgin olive oil

  • 2 cloves garlic

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Bring a medium pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package directions until al dente, about 8-10 minutes.

  • 2

    While the pasta cooks, prepare the vegetables: dice 1 medium English cucumber into 1/2-inch pieces, halve 1 cup of cherry tomatoes, dice 1 medium red bell pepper, and finely dice 1/4 cup of red onion.

  • 3

    Drain the kalamata olives and roughly chop 1/3 cup. Crumble 3/4 cup of feta cheese.

  • 4

    Finely chop 1/4 cup of fresh parsley, 2 tablespoons of fresh mint, and 1 tablespoon of fresh dill.

  • 5

    Drain the orzo in a colander and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

  • 6

    For the dressing, mince 2 cloves of garlic and add to a small bowl with 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1/4 cup of extra virgin olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined.

  • 7

    Add the prepared vegetables, olives, herbs, and feta cheese to the bowl with the orzo.

  • 8

    Pour the dressing over the salad and toss gently to combine all ingredients evenly.

  • 9

    Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

  • 10

    Taste and adjust seasoning if needed before serving. Garnish with additional herbs and feta if desired.

Nutrition Information (per serving)
385
Calories
12g
Protein
42g
Carbs
20g
Fat
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