bowl of greek orzo salad
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5 from 2 votes

Greek Orzo Salad

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Pasta
Cuisine: American
Servings: 8
Calories: 317kcal
Author: Amy Duska

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

  • 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.
  • In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, red onion, dill, mint and feta cheese.
  • 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.
  • Cover and place in the refrigerator for one hour before serving.

Notes

  1. Serve this pasta salad cold or at room temperature.
  2. Make up to 2 days ahead of time. Add the feta cheese and toss the ingredients before serving.
  3. This recipe can easily be doubled for large gatherings.

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 27g | Protein: 7g | Fat: 21g | Sugar: 3g