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The Best Greek Orzo Pasta Salad

Greek Orzo Pasta Salad
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A fresh and tangy Greek Orzo Pasta Salad with cherry tomatoes, cucumber, kalamata olives, and feta in a lemon-oregano dressing. Perfect for summer picnics and meal prep.

Ingredients

  • 1 cup orzo pasta
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook orzo according to package directions until al dente. Drain and rinse under cold water.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
  3. In a large bowl, combine cooled orzo, tomatoes, cucumber, olives, feta, red onion, and parsley.
  4. Pour dressing over salad and toss gently to combine.
  5. Refrigerate for at least 30 minutes before serving. Adjust seasoning to taste.

Notes

For best results, allow the salad to marinate in the fridge for 1-2 hours. Add a splash of lemon juice before serving if needed.

Find it online: https://www.cookingbyness.blog/the-best-greek-orzo-pasta-salad/