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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad
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Discover the vibrant flavors of this Greek Orzo Pasta Salad, a delightful dish that captures the essence of Mediterranean cuisine. Bursting with fresh vegetables, aromatic herbs, and creamy feta, this salad is perfect for any occasion—whether it’s a summer barbecue or a quick weekday meal. The combination of tangy apple cider vinegar and rich extra virgin olive oil creates a dressing that beautifully ties together all the ingredients, while the orzo pasta adds a comforting texture. Not only is this salad incredibly delicious, but it also provides an easy and nutritious option for meal prep or entertaining. Enjoy it served cold for a refreshing experience that will transport you to sunny shores with every bite.

Ingredients

Scale
  • 80ml extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 small bunch fresh parsley (finely diced)
  • 1 heaped tsp dried oregano
  • 150g baby plum tomatoes (halved)
  • 100g feta cheese (cubed)
  • 100g Kalamata olives (halved)
  • 300g uncooked orzo pasta
  • 75g green pepper (finely diced)
  • 75g cucumber (sliced into thin quarters)
  • Juice of half a lemon
  • Salt & black pepper to taste

Instructions

  1. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, parsley, oregano, salt, and black pepper until well combined.
  2. Gently fold in the tomatoes, feta cheese, Kalamata olives, red onion, and garlic. Allow to marinate for at least one hour at room temperature.
  3. Cook the orzo in boiling salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
  4. Add the cooled orzo to the marinated mixture along with green peppers and cucumbers. Squeeze in lemon juice and mix gently.
  5. Chill before serving for optimal flavor.

Nutrition

Find it online: https://isabellacooks.com/greek-orzo-pasta-salad/