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Fresh Greek Orzo Pasta Salad Recipe Easy Healthy Lemon Dressing

Greek Orzo Pasta Salad - featured image
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A bright and refreshing Greek-inspired orzo pasta salad tossed with crisp vegetables, briny olives, creamy feta, and a zesty lemon dressing. Perfect for quick meals or entertaining.

Ingredients

Scale
  • 1 cup dry orzo pasta (about 175g)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons pine nuts, toasted (optional)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 cup (175g) of orzo pasta and cook for 8-9 minutes until al dente—firm but tender. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking and cool it down. Drain well and transfer to a large mixing bowl.
  3. In a small dry skillet over medium heat, toast 2 tablespoons of pine nuts, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and set aside to cool.
  4. Dice 1 medium cucumber, halve 1 cup of cherry tomatoes, thinly slice 3/4 cup Kalamata olives, finely dice 1/4 cup red onion, and chop 2 tablespoons fresh parsley. Add all to the bowl with orzo.
  5. In a small bowl or jar, combine 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and pepper to taste. Whisk or shake vigorously until emulsified.
  6. Pour the lemon dressing over the orzo and vegetables. Toss gently but thoroughly to coat everything evenly.
  7. Crumble 1/2 cup feta cheese on top and sprinkle with toasted pine nuts. Fold in gently to avoid breaking up the feta too much.
  8. Taste and add extra salt, pepper, or lemon juice as needed. The salad should taste bright and balanced, not flat or overly salty.
  9. Serve immediately or refrigerate for 30 minutes to let flavors meld. Keeps well for up to 2 days chilled in an airtight container.

Notes

Do not overcook the orzo to avoid mushiness; rinse quickly under cold water to stop cooking and cool. Toast pine nuts carefully to avoid burning. Use fresh lemon juice for best flavor. Salad can be served immediately or chilled for 30 minutes to meld flavors. Substitute quinoa for gluten-free option and dairy-free feta for vegan version.

Nutrition

Keywords: Greek orzo salad, orzo pasta salad, lemon dressing, healthy salad, Mediterranean salad, easy pasta salad, vegetarian salad

Find it online: https://blipflavor.com/fresh-greek-orzo-pasta-salad-recipe-easy-healthy-lemon-dressing/