Greek Orzo Pasta Salad
This vibrant Greek orzo pasta salad is topped with a zesty homemade dressing. It's a hearty, flavorful, quick-to-make dish!
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: Main Course, Salad
Cuisine: Greek
Servings: 10
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
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.
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.
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