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Fresh Greek Orzo Pasta Salad Recipe with Easy Lemon Herb Dressing

Greek orzo pasta salad - featured image
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A light and refreshing Greek orzo pasta salad featuring crisp cucumbers, cherry tomatoes, Kalamata olives, and creamy feta, all tossed in a zesty lemon herb dressing. Perfect for warm weather, picnics, and quick meals.

Ingredients

Scale
  • 1 ½ cups dry orzo pasta (about 270g)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved (or sun-dried tomatoes packed in oil)
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped (optional)
  • ¾ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano leaves, chopped
  • 1 tsp fresh dill (optional)
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • ½ tsp honey or maple syrup
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook according to package instructions, about 8-10 minutes, until al dente.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, slice the Kalamata olives, and finely chop the red onion if using. Chop the fresh parsley, oregano, and dill.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until the dressing is smooth and slightly thickened.
  5. Add the prepared cucumber, tomatoes, olives, red onion, and herbs to the cooled orzo. Toss gently to mix evenly.
  6. Crumble the feta cheese over the salad, then pour the lemon herb dressing on top. Toss gently again to coat all ingredients.
  7. Taste and adjust seasoning with extra salt or lemon juice if needed.
  8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

Rinsing the orzo after cooking prevents clumping and helps it absorb the dressing better. Use fresh, high-quality olive oil for best flavor. Adjust honey or maple syrup to balance lemon acidity. Toss gently to keep feta in nice chunks. Salad keeps well for up to 2 days refrigerated; add extra olive oil or lemon juice before serving again to freshen.

Nutrition

Keywords: Greek orzo pasta salad, lemon herb dressing, feta salad, easy pasta salad, summer salad, Mediterranean salad, quick salad recipe

Find it online: https://sparklespoon.com/fresh-greek-orzo-pasta-salad-recipe-with-easy-lemon-herb-dressing/