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This Orzo Greek Pasta Salad is the perfect Spring and Summer recipe. It's so refreshing and tossed in a homemade lemon greek dressing and topped with feta.
This Greek Pasta Salad is packed with all the ingredients you expect in a Greek Salad, minus the romaine lettuce. This recipe is great to prep on a Sunday and snack on for lunches during the week or bring it to a family get together. It feeds a crowd.
If you love Pasta Salad Recipes, be sure to check out my Tortellini Pesto Salad, which is another fan favorite.
Looking for a Greek Salad Recipe with less carbs, try my Greek Cucumber Salad.
If you are thinking about making this for a party, make it along side my Chicken Salad Croissants.
Why You'll Love This Recipe:
- It's so EASY to make!
- The homemade lemony greek dressing is out of this world.
- It serves a lot of people & is wonderful to bring to a party or cook out.
- The ingredients are inexpensive.
- This is a vegetarian recipe.
- It's DELICIOUS!
Frequently Asked Questions About The Recipe:
No, you can use any kind of pasta you would like in this recipe. Cavatappi, rotini, or shells would be great in this recipe. Be sure to cook them according to the package directions.
If you are in a pinch, yes. I do recommend this dressing because it's delicious and healthy without preservatives.
Yes, you could add in some mini pepperonis or toss in some grilled chicken.
The Ingredients
The Greek Dressing
Lemon and Red Wine Vinegar- Creates the acidity in the dressing.
Olive Oil- A must have ingredient for Greek Dressing. Pro Tip: Use a high quality Olive Oil if you can. Not all Olive Oils are created equal. An article from RealSimple.com talks about the importance of high quality olive oil and that it really does improve the taste of your food. You don't have to go crazy here, but maybe don't buy the least expensive.
Dijon Mustard-Just a touch for a tangy flavor.
Oregano- The most prominent spice used in Greek cooking.
Salt, Pepper, and Red Pepper Flakes- Simple seasonings for enhanced flavor.
The Pasta Salad Ingredients
Orzo- A delightful little rice shaped pasta.
White Onion- For a flavorful bite.
Red Bell Peppers- To add crunch and sweetness.
Baby Spinach- Dainty baby spinach tosses into this salad perfectly and makes it extra healthy.
Cherry Tomatoes- For the tomato lovers (not me), but I chose these and leave them whole so I can pick around them.
Artichokes- A great addition in any pasta salad & provide nutrients like fiber and vitamin K.
Cucumber- A staple in greek cooking. I love making this dish in the Summer because I can pull them from the garden. Anytime I feel like a homesteader, it makes me happy.
Kalamata Olives & Feta Cheese- Traditional Ingredients in Greek Salad and bring the ideal saltiness to this dish.
How To Make Orzo Greek Pasta Salad:
Watch the full video tutorial and be sure to Subscribe (it's free and I post two new recipes every week):
Begin by bringing water to a boil for the pasta. Pro Tip: Add 1 tablespoon olive oil and a pinch of salt to the water to help the orzo from sticking together. Cook the pasta until al dente, which was about 10 minutes for my orzo. Check the package for the correct time.
While the pasta is cooking, whisk together all of the salad dressing ingredients and place in the fridge.
Once the Orzo is cooked al dente, strain with a colander. Rinse the pasta with cold water and allow it to cool completely.
Into a large bowl, add in the cooled and drained orzo, cherry tomatoes, kalamata olives, spinach, onion, cucumber, artichoke. Pour in the greek dressing and toss together. Lastly, add in the feta cheese and give a toss.
Enjoy this YUMMY pasta salad!
Orzo Greek Pasta Salad
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
This Orzo Greek Pasta Salad is the perfect Spring and Summer recipe. It's tossed in a homemade lemon greek dressing and topped with feta.
Ingredients
Greek Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- juice from ½ a lemon
- ½ teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper
Pasta Salad
- 1 and ½ cups Orzo Pasta or 12 ounces
- ½ cup kalamata olives
- ½ small white onion, thinly sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes
- 2 ounces baby spinach (about 2 handfuls)
- 1 (14 ounce) can chopped or quartered artichoke hearts, drained well
- 1 cup cucumber, sliced and quartered
- 1 cup feta cheese
Instructions
- Begin by bringing water to a boil for the pasta. Pro Tip: Add 1 tablespoon olive oil and a pinch of salt to the water to help the orzo from sticking together. Cook the pasta until al dente, which was about 10 minutes for my orzo. Check the package for the correct time.
- While the pasta is cooking, whisk together all of the salad dressing ingredients and place in the fridge.
- Once the Orzo is cooked al dente, strain with a colander. Rinse the pasta with cold water and allow it to cool completely.
- Into a large bowl, add in the cooled and drained orzo, cherry tomatoes, kalamata olives, spinach, onion, cucumber, and artichoke. Pour in the greek dressing and toss together. Lastly, add in the feta cheese and give a toss.
- Enjoy this YUMMY pasta salad!
Notes
If you love feta like me, feel free to top with a little extra!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: stovetop
- Cuisine: Greek
Keywords: orzo greek pasta salad, pasta salad, greek salad, side dish, party salads
How to Store the Recipe:
This recipe is great for leftovers. Store in a sealed container and it will stay good for up to 4 days in the fridge.
Lisa
Super light! Love this one for warm weather.
★★★★★