This light and refreshing pasta salad is loaded with fresh vegetables and tossed in a bright lemon and herb vinaigrette. It's a perfect side dish for your next summer cookout!
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Course Side Dish
Cuisine Greek
Servings 8
Calories 268kcal
Ingredients
Vinaigrette
⅓cupolive oil
¼cupfresh squeezed lemon juiceabout 2 lemons
1clovegarlicminced
1teaspoondried oregano
1teaspoonchopped fresh parsley
½teaspoonchopped fresh rosemary
½teaspoonSalt
⅛teaspoonFreshly ground black pepper
Pasta Salad
1 ¼cups8 oz dry orzo
1½cupsgrape tomatoes, halved
1medium English cucumberchopped
2cupsmixed bell pepperschopped
½cupchopped red onion
½cupsliced kalamata olivesor ¾ cup sliced black olives
1cupcrumbled feta
2Tbspchopped fresh parsley
Instructions
Vinaigrette
Add all of the vinaigrette ingredients to a small bowl and whisk until well combined.
Pasta Salad
Cook the pasta according to package instructions until just al dente. Drain and set aside to cool.
While the pasta cools, chop all of the vegetables and add to a large mixing bowl.
Add the cooled pasta to the bowl of chopped vegetables then add the vinaigrette and toss until combined.
Refrigerate for at least 30 minutes, up to overnight, then toss again before serving.