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Greek orzo pasta salad recipe in a bowl.

Greek Orzo Pasta Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Author: Amy Duska

Ingredients

  • 16 oz. dry orzo pasta
  • 1 cucumber seeds removed and chopped
  • 1 pint cherry tomatoes halved
  • ¼ cup black olives pitted and sliced
  • ¼ cup kalamata olives pitted and sliced
  • ½ small red onion
  • 1 cup fresh dill chopped
  • ½ cup fresh mint chopped
  • 1 cup feta cheese crumbled

Dressing

  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ½ 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 cool it off.
  • While the pasta is cooking, prepare the vegetables and herbs.
  • In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, red onion, dill, mint and feta cheese.
  • Whisk the olive oil, red wine vinegar, salt and pepper together in a small bowl and pour it over the orzo. Toss to coat ingredients evenly.
  • Cover and place in the refrigerator to chill for 1-2 hours before serving.

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 52g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 653mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 2mg