Greek Lemon Orzo Pasta Salad
  • Cooking Time: 15 min
  • Servings: 8
  • Preparation Time: 30 min
  • 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
  1. 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.
  2. Combine orzo, tomatoes, bell pepper, onion, cucumber, parsley, oregano and olives in a mixing bowl.
  3. Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt and black pepper to taste.
  4. Pour over salad and stir.
  5. Fold in feta cheese.
  6. Serve, garnished with parsley sprigs and lemon wedges.
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.