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Fresh Greek Orzo Pasta Salad Recipe Easy Lemon Herb Vinaigrette

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A bright and herbaceous Greek orzo pasta salad tossed with fresh vegetables, feta, olives, and a tangy lemon herb vinaigrette. Perfect as a light lunch or side dish for any occasion.

Ingredients

Scale
  • 1 ½ cups (about 270g) uncooked orzo pasta
  • 1 large English cucumber, diced (seedless preferred)
  • 1 ½ cups cherry or grape tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled
  • ¼ cup red onion, finely chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • A pinch of dried oregano (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook according to package instructions, about 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Taste a piece to check—firm but tender is the goal. Drain in a fine mesh strainer and rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
  2. While the pasta cooks, dice 1 large English cucumber (seeded if preferred), halve 1 ½ cups cherry tomatoes, pit and halve ½ cup Kalamata olives, finely chop ¼ cup red onion (optional), and chop 2 tablespoons each of fresh parsley and dill.
  3. In a small bowl or jar, whisk together ¼ cup fresh lemon juice, ⅓ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, a pinch of dried oregano (if using), and salt and pepper to taste. Taste and adjust seasoning.
  4. In a large mixing bowl, add the cooled and drained orzo, chopped cucumbers, tomatoes, olives, red onion, and herbs. Pour the vinaigrette over the salad.
  5. Gently toss everything until well coated. Crumble ¾ cup feta cheese on top and give a light final toss to distribute without breaking up the feta too much.
  6. Let the salad rest in the fridge for at least 20 minutes before serving to let flavors meld. It also tastes great served at room temperature. Before serving, give it one last gentle stir and adjust salt or lemon juice if needed.

Notes

Rinse cooked orzo under cold water to prevent mushiness and cool it quickly. For best flavor, chill salad for at least 20 minutes before serving. If salad looks dry after chilling, add a splash of olive oil or lemon juice. Prepare dressing and chop veggies the night before for quick assembly. Salad keeps well refrigerated for up to 2 days but is best eaten within that time to avoid sogginess. For gluten-free, substitute orzo with quinoa or gluten-free pasta.

Nutrition

Keywords: Greek orzo pasta salad, lemon herb vinaigrette, easy pasta salad, fresh pasta salad, Mediterranean salad, feta cheese salad, healthy pasta salad

Find it online: https://zestynora.com/fresh-greek-orzo-pasta-salad-recipe-easy-lemon-herb-vinaigrette/