Greek Orzo Pasta Salad

Pasta Salad Recipe – Greek Orzo Salad

This is the perfect side dish for any summer meal. Orzo pasta salad is incredibly easy to make, and it keeps well in the fridge if you want to prepare it ahead of time. The flavors work well together, and they’re very versatile.

You can add more vegetables or switch out some ingredients if you don’t have them on hand — this recipe template works great with any number of variations!

1 tablespoon olive oil

Olive oil is a healthy fat, and it also happens to be one of the best sources of monounsaturated fats—the same type of fats found in avocados. Monounsaturated fats help lower cholesterol, reduce inflammation and improve heart health.

1 clove garlic, minced

Add the garlic and sauté for about 30 seconds more, until fragrant.

1/4 cup red onion, diced (about half a small onion)

Dice the onion into small pieces. The size of the onion should depend on how big it is—you don’t want to cut too much off if it’s a huge one! The smaller you dice it, the more taste you’ll get out of your salad.

4 cups uncooked orzo pasta

Orzo is a type of pasta that resembles rice. It’s made from durum wheat and can be found in your local supermarket in the pasta aisle. Orzo is also sold as farro, which is an ancient grain that has been popular for centuries but has recently gained popularity due to health benefits. To cook orzo, pour two quarts of water into a large pot and bring it to a boil over high heat. Add the orzo, return to a boil, reduce heat slightly and cook until al dente—it should take 12-16 minutes depending on your preferred texture (or just test it every few minutes). Drain well in a colander and set aside while you prepare the other ingredients.

2 tablespoons fresh lemon juice

Add the lemon juice and stir well. Let the salad sit for 5 minutes, then taste and add more vinegar if needed.

2 tablespoons red wine vinegar

Red wine vinegar is a common ingredient in Greek cuisine and will add tartness to this dish. You can substitute white wine vinegar if that’s what you have on hand!

2 teaspoons dried oregano

When you’re cooking a Greek dish, you are likely to find dried oregano. It has a stronger flavor than fresh oregano and can be used in place of it with similar results. This is why I prefer to use dried oregano for this recipe instead of fresh—it just gives it that extra kick!

Salt and freshly ground black pepper, to taste

Salt, as you know, is a mineral that occurs naturally in seawater. It’s necessary for life to exist on earth and it has been used as currency since ancient times. Black pepper is the seed of a climbing vine that grows in India and other tropical regions. It can be ground into powder for use as flavoring or seasoning in foods like pasta salad.

1 cup cherry tomatoes, halved

Add the tomatoes to a large bowl. Cut each tomato into 6 or 8 wedges, depending on the size of your cherry tomatoes.

1 cup cucumber, diced (about one medium)

Cut the cucumber in half lengthwise, then cut each half lengthwise again.

Cut each of your four slices into thirds, and then cut each third into thirds to get smaller cubes.

Kalamata olives

1/2 cup pitted Kalamata olives, sliced in half lengthwise

1/3 cup crumbled feta cheese

Using a block of feta cheese, crumble the cheese into small pieces and set aside.

If you are using fresh spinach, rinse it well under running water to get rid of any dirt or sand that may be on the leaves!

Variations

In Greece, we typically serve them with tomato salad, boiled greens, or handmade fries. A classic Greek dinner includes feta cheese, tzatziki sauce, and a few pieces of bread. The next day, I enjoy eating keftedes. They taste great at room temperature and keep up nicely because to the use of olive oil. As a snack, I often have one (or two:-)) and some pita chips.

Greek meatballs are a wonderful complement to a meze platter board from the Mediterranean.