Greek Orzo Pasta Salad
A bright, satisfying Mediterranean pasta salad made with tender orzo, lemon-oregano vinaigrette, kalamata olives, crisp cucumber, juicy tomatoes, creamy feta, and fresh herbs. Ready in 25 minutes and perfect for spring dinners, meal prep, or entertaining.
Equipment
- large pot
- Large Mixing Bowl
- whisk
- small saucepan
- chef's knife
Ingredients
- 1 1/2 cups dry orzo pasta
- 1 English cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 red onion, finely diced
- 6 oz block feta cheese, crumbled
- 1/2 cup jarred roasted red peppers, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint leaves, torn
- 3 tbsp toasted pine nuts or slivered almonds (optional)
- 2 large lemons, juiced
- 1 lemon, zested
- 5 tbsp extra-virgin olive oil
- 1 1/2 tsp dried Greek oregano
- 2 cloves garlic, grated
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch red pepper flakes
Instructions
- Warm 2 tablespoons olive oil gently and steep dried oregano for 30 seconds. Remove from heat and cool.
- Boil heavily salted water. Cook orzo 8–10 minutes until al dente. Drain but do not rinse.
- Toss hot orzo with 1 tablespoon olive oil and cool to room temperature.
- Whisk bloomed oregano oil with remaining olive oil, lemon juice, zest, garlic, Dijon, honey, salt, pepper, and red pepper flakes.
- Toss one-third of vinaigrette with slightly warm orzo.
- Add cucumber, tomatoes, olives, roasted red peppers, sun-dried tomatoes, and red onion. Pour remaining vinaigrette and toss gently.
- Fold in feta gently to keep large, irregular pieces intact.
- Rest 20 minutes if possible. Fold in parsley and mint just before serving. Finish with nuts, black pepper, and a drizzle of olive oil.
Notes
Salt pasta water generously. Do not rinse the orzo after cooking. Dress in two stages for best flavor absorption. Add feta and fresh herbs just before serving for optimal texture and brightness.