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Fresh Greek Orzo Pasta Salad

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A bright and tangy Greek-inspired orzo pasta salad with sun-dried tomatoes, feta, olives, and fresh herbs, perfect for summer gatherings and quick lunches.

Ingredients

Scale
  • 1 cup (200g) dry orzo pasta
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 1/3 cup Kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1 medium cucumber, diced
  • 1/4 small red onion, finely diced (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200g) dry orzo and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain fully (about 5 minutes).
  2. While the orzo cooks, finely chop 1/2 cup sun-dried tomatoes, halve 1/3 cup Kalamata olives, dice 1 medium cucumber, finely dice 1/4 small red onion, and chop 1/4 cup parsley and 2 tablespoons mint.
  3. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, add the cooled orzo, sun-dried tomatoes, olives, cucumber, red onion, parsley, and mint. Toss gently to mix.
  5. Crumble 3/4 cup feta cheese over the salad and fold in gently to keep some chunks intact.
  6. Pour the dressing over the salad and toss gently until everything is evenly coated. Add extra olive oil or lemon juice if the salad seems dry.
  7. Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to marry.

Notes

Chop sun-dried tomatoes finely to avoid clumps; soak briefly in warm water if sticky. Rinse feta if too salty. Be gentle when folding in feta to keep texture. Salad tastes better after chilling at least 15 minutes and can be made a day ahead. Use gluten-free pasta or pearl couscous for gluten-free version. Vegan option: omit feta or use plant-based cheese.

Nutrition

Keywords: Greek orzo salad, pasta salad, sun-dried tomatoes, feta cheese, summer salad, easy side dish, Mediterranean salad

Find it online: https://goldensimmer.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-summer-side-dish/