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Greek Orzo Pasta Salad – Fresh, Zesty, and Perfect for Any Occasion

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A vibrant, Mediterranean-inspired orzo pasta salad tossed with fresh vegetables, feta cheese, olives, and a zesty lemon-oregano vinaigrette — perfect for potlucks, lunches, or light dinners.

Ingredients

Scale

  • 1 cup orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ red onion, thinly sliced

  • ½ cup Kalamata olives, halved

  • ½ cup crumbled feta cheese

  • 2–3 tbsp chopped parsley

  • Optional: ½ cup chopped bell pepper or artichokes

Dressing:

  • ⅓ cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp red wine vinegar

  • 1 clove garlic, minced

  • 1 tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

Instructions

  • Cook orzo until al dente. Rinse and cool.

  • Chop vegetables and herbs. Add to a large bowl with orzo.

  • Whisk dressing ingredients in a small bowl or jar.

  • Pour dressing over salad. Add feta and parsley. Toss gently.

  • Chill for 30 minutes before serving. Garnish with more feta and herbs.

Notes

  • Add chickpeas or grilled chicken to make it a full meal.

  • Gluten-free orzo or quinoa are great substitutes.

  • Keeps well in fridge for 3–4 days.

Find it online: https://goldenflavorstudio.com/greek-orzo-pasta-salad-fresh-zesty-and-perfect-for-any-occasion/