Greek Orzo Pasta Salad

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Keyword: greek orzo pasta salad, greek orzo pasta salad recipe, greek pasta salad with orzo

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 284kcal

Author: Maureen Abood

Make this Greek orzo pasta salad with crisp veggies, feta, olives, and homemade dressing for an easy Mediterranean-inspired side or main course. Serve it as is, add protein, or include extra toppings to make it your own!

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Equipment

1 Large Pot
1 Colander
1 Large Mixing Bowl
1 Cutting Board
1 Baking Sheet (optional, for cooling)

Ingredients

1 pound dry orzo pasta
2 tablespoons salt
1 tablespoon extra virgin olive oil
1 English cucumber or 3 Persian cucumbers cut in thin half-rounds
2 cups cherry tomatoes halved
1 green pepper diced
½ cup pitted kalamata olives halved lengthwise or coarsely chopped
1 small red onion diced
1 cup chickpeas cooked or canned, drained
7 oz. feta cheese more or less
2 tablespoons chopped fresh dill mint, or oregano
1 cup Greek Salad Dressing plus more olive oil as needed

Instructions

Fill a large pot with water salt. Bring to a boil over high heat. Add the orzo, reduce heat slightly, and cook according to the package directions, until tender but still al dente. Drain, then drizzle with olive oil and stir to combine. Cool completely (spread the orzo on a lined baking sheet to cool quickly. Place the baking sheet in the refrigerator for a fast cool down, about 15 minutes, stirring occasionally).
In a large bowl, combine the cucumber, tomatoes, green pepper, olives, chickpeas, and cooled orzo. Combine well, then add half of the feta, chopped dill, and Greek Salad Dressing and stir gently to combine. Top with the remaining feta, crumbled, and more olive oil if needed, and serve.

Notes

Storage: Store leftover Greek orzo pasta salad in an airtight container in the refrigerator for up to 4 days. Refresh with more olive oil and seasonings as needed before serving.

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