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Fresh Greek Orzo Pasta Salad with Feta

Greek Orzo Pasta Salad - featured image
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A quick and easy Greek-inspired orzo pasta salad with creamy feta, fresh vegetables, and a bright lemon vinaigrette, perfect for summer gatherings and light meals.

Ingredients

Scale
  • 1 ½ cups (280g) uncooked orzo pasta
  • ¾ cup crumbled feta cheese
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh mint, chopped
  • ⅓ cup (80ml) fresh lemon juice
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional add-ins: Kalamata olives (pitted, sliced), roasted red peppers, artichoke hearts

Instructions

  1. Bring 4 cups (950ml) of salted water to a boil in a medium pot. Add 1 ½ cups (280g) of orzo pasta and cook until al dente, about 8-9 minutes. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. While the orzo cooks, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, and finely chop ¼ cup of red onion. Chop 2 tablespoons each of fresh oregano and mint. Soak the onion in cold water for 5 minutes if you want to mellow the bite, then drain well.
  4. In a small bowl, whisk together ⅓ cup (80ml) fresh lemon juice, ⅓ cup (80ml) extra virgin olive oil, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste.
  5. In a large mixing bowl, add the drained orzo, cucumber, tomatoes, red onion, and chopped herbs. Pour the lemon vinaigrette over the salad and toss gently to combine.
  6. Add ¾ cup (about 110g) crumbled feta cheese last, folding it in carefully so it doesn’t break up too much.
  7. Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  8. Cover and refrigerate for at least 15 minutes before serving to allow flavors to marry. Serve chilled or at room temperature.

Notes

Cook orzo just shy of al dente to avoid mushy pasta. Rinse under cold water after draining to stop cooking and cool quickly. Add feta last and fold gently to keep chunks intact. Chill salad for at least 15 minutes to allow flavors to meld. If salad dries out, add a splash of olive oil or lemon juice before serving.

Nutrition

Keywords: Greek orzo salad, feta pasta salad, lemon vinaigrette, summer salad, Mediterranean salad, easy pasta salad, healthy lunch

Find it online: https://clunkcook.com/fresh-greek-orzo-pasta-salad-with-feta-easy-5-minute-summer-recipe/