Description
This Greek Orzo Pasta Salad is sunshine in a bowl – tangy, fresh, and ready to make your taste buds do the happy dance without a passport required.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- 1 English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 red bell pepper, diced (about 1 cup)
- ½ red onion, finely diced (about ½ cup)
- ¾ cup (180g) kalamata olives, pitted and halved
- 6 oz (170g) feta cheese, cubed or crumbled
- ¼ cup (15g) fresh parsley, chopped
- 2 tablespoons (8g) fresh dill, chopped
- ⅓ cup (80ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package directions until just tender (7-8 minutes). Drain and rinse under cold water until completely cool.
- Transfer cooled orzo to a large bowl and toss with 1 tablespoon olive oil to prevent sticking.
- Make the dressing by combining olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, honey, salt, and pepper in a jar. Seal and shake until well-emulsified.
- Add cucumber, tomatoes, bell pepper, red onion, olives, and herbs to the orzo. Pour two-thirds of the dressing over and gently toss to combine.
- Fold in the feta cheese last. Refrigerate for at least 30 minutes (2 hours is ideal) before serving.
- Just before serving, taste and add remaining dressing if needed, giving everything one final gentle toss.