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bowl of greek orzo salad

Orzo Pasta Salad

  • Author: Amy Duska
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Pasta
  • Method: Cooking
  • Cuisine: American

Description

This cold pasta salad is perfect to make any time of the year and makes a great side dish for grilled chicken, steak or fish!


Scale

Ingredients

  • 1.5 cups dry orzo pasta
  • 1 cucumber, seeds removed and chopped
  • 1 pint cherry tomatoes, halved
  • 1/4 cup black olives, pitted and sliced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 small red onion
  • 1 cup fresh dill, chopped
  • 1/2 cup fresh mint, chopped
  • 1 cup feta cheese, crumbled

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Cook the orzo in salted, boiling water until “al dente”.  Drain the orzo in a colander and run cold water over it to help cool faster.
  2. In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, red onion, dill, mint and feta cheese.
  3. In a small bowl, use a whisk to emulsify the olive oil, red wine vinegar, salt and pepper together. Pour over the orzo and toss to coat ingredients evenly.
  4. Cover and place in the refrigerator for one hour before serving.

Notes

This recipe was originally posted in April 2016 and updated June 2018.


Nutrition

  • Serving Size: 1
  • Calories: 317
  • Sugar: 3
  • Fat: 21
  • Carbohydrates: 27
  • Protein: 7

Keywords: cold pasta salad, summer pasta salad