Greek Lemon Orzo Pasta Salad
"Light, fresh summer salad."
Serves 8 | Prep Time 30 min | Cook Time 15 minWhy I Love This Recipe
Greek Orzo Pasta Salad is full of fresh, crunchy vegetables and bright, summery flavors! It’s the perfect crowd-pleasing salad to take to your summer get-together.
Ingredients You'll Need
Salt
2 cups orzo pasta, uncooked
1 pint cherry tomatoes (or 2 cups), halved
1 large yellow bell pepper, chopped
1 small red onion, finely chopped
1 English cucumber, seeded and diced (peeled if desired)
¼ cup chopped fresh parsley
2 tablespoons chopped fresh oregano
½ cup pitted Kalamata olives, halved
½ cup extra-virgin olive oil
⅓ cup fresh lemon juice (from 2 large lemons), or to taste
2 tablespoons red wine vinegar
2 cloves garlic, minced
freshly ground black pepper, to taste
1 cup crumbled feta cheese
Parsley sprigs and lemon wedges, for garnish
Directions
Bring a large saucepan of salted water to a boil. Add the orzo and cook to al dente. Drain into a sieve and run under cold running water to cool. Drain.
Combine orzo, tomatoes, bell pepper, onion, cucumber, parsley, oregano and olives in a mixing bowl.
Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt and black pepper to taste.
Pour over salad and stir.
Fold in feta cheese.
Serve, garnished with parsley sprigs and lemon wedges.
Pairs Well With
Hummus, Sovlaki....pretty much anything!
