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Greek orzo pasta salad shown on a serving platter.

Greek Orzo Pasta Salad Recipe

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 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Greek
Servings 8
Calories 268 kcal

Ingredients
 

Vinaigrette

  • ⅓ cup olive oil
  • ¼ cup fresh squeezed lemon juice about 2 lemons
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon Salt
  • ⅛ teaspoon Freshly ground black pepper

Pasta Salad

  • 1 ¼ cups 8 oz dry orzo
  • 1½ cups grape tomatoes, halved
  • 1 medium English cucumber chopped
  • 2 cups mixed bell peppers chopped
  • ½ cup chopped red onion
  • ½ cup sliced kalamata olives or ¾ cup sliced black olives
  • 1 cup crumbled feta
  • 2 Tbsp chopped 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.

Nutrition

Calories: 268kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 545mgPotassium: 139mgFiber: 2gSugar: 3g