This Orzo Greek Pasta Salad comes together in 30 minutes and has just a couple easy steps. Simply toss together cooked orzo pasta with a tangy lemon garlic vinaigrette and a generous handful of chopped fresh dill and mint.
1 ½ cups dry orzo pasta (about 11 ounces)
1/3 cup lemon juice
1 clove garlic, finely minced
½ cup extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 ½ teaspoons dried oregano
1 ¼ teaspoon salt
½ teaspoon ground black pepper
1 pint cherry tomatoes, cut in half
1 European cucumber, peeled, seeded and diced
1 cup crumbled feta cheese, preferably reduced fat
½ cup pitted black Greek olives, roughly chopped
½ cup minced red onion
- Bring a large pot of lightly salted water to a boil. Cook orzo according to package instructions. Drain through a fine mesh sieve and rinse with cold water. Drain thoroughly.
- Whisk lemon, garlic, olive oil, dill, mint, oregano, salt and pepper in a large bowl.
- Add the pasta and toss to coat.
- Add tomatoes, cucumber, feta, olives and red onion and toss to combine. Serve immediately or chill.
Cooking The Pasta
Orzo in pasta salad is best when it is fully cooked and not cooked al dente. So taste it before you drain the pasta.
You can make this a day ahead but cut and add the cucumber and tomatoes just before serving for the best texture. You may need to add additional olive oil on the second day so taste it to see if it seems a little dry.
- Serving Size: 1 Scant Cup
- Calories: 262
- Sugar: 3 g
- Fat: 13 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g