Do I have to use Orzo Pasta for the recipe?

No, you can use any kind of pasta you would like in this recipe. Cavatappi, rotini, ditalini, fusilli, or shells would be great in this recipe. Be sure to cook them according to the package directions.

Can I use store-bought greek dressing?

If you are in a pinch, yes. I do recommend this dressing because it's delicious and healthy without preservatives.

Can I add meat to the recipe?

Yes, you could add in some mini pepperonis or toss in some grilled chicken.

Lemon Orzo with Feta Pasta Salad (Greek Inspired)

Name: Lemon Orzo with Feta Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/3 cup olive oil; 1/4 cup red wine vinegar; juice from 1/2 a lemon; 1/2 teaspoon dijon mustard; 1 teaspoon dried oregano; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon crushed red pepper flakes; 1 and 1/2 cups Orzo Pasta or 12 ounces; 1/2 cup kalamata olives; 1/2 small white onion, diced (about 1/2 cup) or sliced into thin strips; 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

Description

This Lemon Orzo with Feta Pasta Salad is the perfect Spring and Summer recipe. It's tossed in a homemade lemon greek dressing and topped with feta.

Ingredients

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Greek Dressing

1/3 cup olive oil
1/4 cup red wine vinegar
juice from 1/2 a lemon
1/2 teaspoon dijon mustard
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes

Pasta Salad

1 and 1/2 cups Orzo Pasta or 12 ounces
1/2 cup kalamata olives
1/2 small white onion, diced (about 1/2 cup) or sliced into thin strips
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

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Instructions

Begin by bringing water to a boil for the pasta in a large pot. Cook the pasta until al dente, according to package instructions, then strain in colander. Rinse with cold water and shake to remove excess water.
While the water is boiling for the orzo, combine olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt and pepper flakes into a bowl. Whisk, then refrigerate.
Into a large bowl, add in the drained orzo, cherry tomatoes, kalamata olives, spinach, onion, bell pepper, cucumber, and artichoke. Toss to combine.
Pour in the greek dressing and toss together. Refrigerate for 30 minutes or up to overnight. Top with feta cheese before eating and enjoy!

Equipment

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Notes

To avoid the orzo from sticking together while boiling, add 1 teaspoon of salt and 1 tablespoon of olive oil into the boiling water.
Do not overcook the orzo pasta. Check the package instructions and cook until al dente.
Remove as much of the water from the vegetables (especially the artichokes) as possible before adding to the salad.
If you love dressing, double up the recipe and save 1/2 for serving. The dressing does soak into the pasta quite a bit.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: stovetop
Cuisine: Greek