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Fresh Greek Orzo Pasta Salad with Easy Lemon Herb Vinaigrette

Fresh Greek Orzo Pasta Salad - featured image
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A bright and refreshing Greek-inspired orzo pasta salad tossed with a lemon herb vinaigrette, fresh vegetables, and feta cheese. Perfect for quick lunches, potlucks, or as a light side dish.

Ingredients

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

Instructions

  1. Bring 4 cups (950 ml) salted water to a boil in a medium saucepan. Add 1 ½ cups (270g) orzo pasta and cook according to package instructions (usually 8-10 minutes) until al dente, stirring occasionally.
  2. Drain the orzo in a fine-mesh sieve or colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a medium mixing bowl.
  3. While the orzo cooks, halve the cherry tomatoes, dice the cucumber, slice the Kalamata olives, finely chop the red onion, and chop the dill and oregano.
  4. In a small bowl, whisk together ¼ cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, minced garlic, 1 tsp honey, and a pinch of salt and pepper until emulsified and smooth.
  5. Add the chopped veggies and herbs to the cooled orzo. Pour the vinaigrette over and toss gently but thoroughly to coat. Crumble ½ cup feta cheese on top and toss lightly to combine.
  6. Serve immediately or chill in the refrigerator for 20-30 minutes to let flavors meld. If the salad seems dry after chilling, stir in a splash more olive oil or lemon juice before serving.

Notes

Do not overcook the orzo; it should be al dente. Rinse the pasta well to stop cooking and remove excess starch. Use fresh lemon juice for best flavor. Whisk vinaigrette thoroughly to emulsify. Adjust seasoning after tossing. Prep veggies uniformly for balanced texture. If salad dries out after chilling, add a splash of olive oil or lemon juice.

Nutrition

Keywords: Greek orzo salad, lemon herb vinaigrette, pasta salad, fresh salad, easy lunch, vegetarian salad, Mediterranean salad

Find it online: https://fuzzyforker.com/fresh-greek-orzo-pasta-salad-recipe-easy-lemon-herb-vinaigrette-guide/