Greek Orzo Pasta Salad

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Greek Orzo Pasta Salad Ingredients And Substitutions

Orzo Salad

• 1½ cups uncooked orzo pasta – cook to al dente for the best texture
• 6 ounces marinated artichoke hearts, drained
• ½ cup cherry tomatoes, halved – or grape tomatoes
• 1 medium cucumber, peeled, seeded, chopped
• 1 cup feta cheese, crumbled – or goat cheese
• 2 ounces black olives, drained – or kalamata olives
• optional mix-ins – rinsed capers or chickpeas, sautéed diced red onion or bell peppers, toasted pine nuts or sliced almonds, or a spritz of lemon juice

Greek Salad Dressing

• ¾ cup olive oil – We prefer extra virgin olive oil.
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano – or fresh oregano, minced
• 2 teaspoons dried basil – or fresh basil, minced
• 1½ teaspoons black pepper
• 1½ teaspoons salt
• 1½ teaspoons onion powder
• 1½ teaspoons dry mustard
• 1 cup red wine vinegar

How to Make Greek Orzo Pasta Salad

1. PASTA. Boil a pot of water. Once boiling, add the pasta, reduce the heat, and cook al dente (about 8-10 minutes). Drain.
2. COMBINE. Add the pasta to a large bowl along with the artichokes, tomatoes, cucumbers, cheese, and olives, and mix. Drizzle with Greek dressing and toss until evenly coated.
3. SERVE. Use a salad dressing shaker and add the olive oil and dry seasonings to a small bowl. Mix, then add the vinegar and shake again. Drizzle the dressing over the salad. Use as much or as little as you like.

Kristyn’s Recipe Tips

• To use fresh herbs, double the amount listed and be sure to mince the fresh herbs so the dressing has a smooth texture.
• Our secret is to add some of the dressing to the orzo while it’s still slightly warm. This helps the pasta absorb the flavors and keeps it from sticking together.
• Cut all vegetables into similar sizes for even distribution.

5 from 15 votes

Greek Orzo Pasta Salad

By: Kristyn Merkley

This vibrant Greek orzo pasta salad is topped with a zesty homemade dressing. It's a hearty, flavorful, quick-to-make dish!

Servings: 10

Prep: 15 minutes mins

Cook: 8 minutes mins

Total: 23 minutes mins

Ingredients 

1x2x3x

Orzo Salad

• ▢ 1½ cups uncooked orzo pasta
• ▢ 6 ounces marinated artichoke hearts, drained
• ▢ ½ cup cherry tomatoes, halved
• ▢ 1 medium cucumber, peeled, seeded, chopped
• ▢ 1 cup feta cheese, crumbled
• ▢ 2 ounces black olives, drained

Greek Dressing

• ▢ ¾ cup olive oil
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons oregano
• ▢ 2 teaspoons basil
• ▢ 1½ teaspoons black pepper
• ▢ 1½ teaspoons salt
• ▢ 1½ teaspoons onion powder
• ▢ 1½ teaspoons dry mustard
• ▢ 1 cup red wine vinegar

Instructions 

Orzo Salad

• Boil a pot of water. Once boiling, add the orzo pasta, reduce the heat, and cook al dente (about 8-10 minutes). Drain.
• Add the pasta to a large bowl along with the artichokes, tomatoes, cucumbers, cheese, and olives, and mix. Drizzle with Greek dressing and toss until evenly coated.

Greek Dressing

• Use a salad dressing shaker and add the olive oil and dry seasonings. Mix, then add the vinegar and shake again. Drizzle the dressing over the salad. You may use as much or as little as you like.

Notes

Recipe Tips.

• To use fresh herbs, double the amount listed and be sure to mince the fresh herbs so the dressing has a smooth texture.
• Add some of the dressing to the orzo while it’s still slightly warm. This helps the pasta absorb the flavors and keeps it from sticking together.
• Cut all vegetables into similar sizes for even distribution.

Make ahead. Make this orzo salad the day before, toss it with some of the dressing, and keep it covered in the fridge. Toss with more dressing before serving.

Store leftovers in an airtight container(s) in the fridge for about 3 days. Add a little more dressing in case it dries out. 

Nutrition

Calories: 308kcal, Carbohydrates: 20g, Protein: 6g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 675mg, Potassium: 127mg, Fiber: 2g, Sugar: 2g, Vitamin A: 307IU, Vitamin C: 6mg, Calcium: 95mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published February 2021.