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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade Mediterranean Lunch

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A fresh and flavorful Greek orzo pasta salad with sun-dried tomatoes, Kalamata olives, and a lemony dressing. Perfect for a quick Mediterranean-inspired lunch or side dish.

Ingredients

Scale
  • 1 ½ cups (about 270 grams) uncooked orzo pasta
  • ½ cup sun-dried tomatoes, chopped (oil-packed, drained, reserve some oil for dressing)
  • ¾ cup Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled
  • Juice of 1 large lemon (about 3 tablespoons), freshly squeezed
  • 3 tablespoons extra virgin olive oil, plus 1 tablespoon reserved oil from sun-dried tomatoes if available
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium saucepan. Add 1 ½ cups (270 g) of orzo and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain and rinse the orzo under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly (about 5 minutes).
  3. While the orzo cooks, chop ½ cup sun-dried tomatoes, ¾ cup pitted Kalamata olives, 1 medium diced cucumber, ¼ cup finely chopped red onion, and ¼ cup fresh parsley. Crumble ½ cup feta cheese and set aside.
  4. In a small bowl, whisk together the juice from 1 large lemon (about 3 tablespoons), 3 tablespoons extra virgin olive oil plus 1 tablespoon reserved oil from sun-dried tomatoes if available, 1 teaspoon dried oregano, 1 minced garlic clove, and salt and pepper to taste. Adjust seasoning carefully.
  5. In a large mixing bowl, combine the cooled orzo, sun-dried tomatoes, olives, cucumber, red onion, and parsley. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  6. Sprinkle crumbled feta on top and fold gently to combine, keeping some texture intact.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Taste again before serving and adjust salt or lemon juice if needed.

Notes

Do not overcook the orzo; it should be al dente. Rinse orzo under cold water after cooking to prevent sticking. Use oil-packed sun-dried tomatoes for richer flavor. Adjust salt carefully due to salty olives and feta. Salad tastes best chilled and can be stored up to 3 days refrigerated. Add a splash of olive oil and lemon juice if salad seems dry after chilling.

Nutrition

Keywords: Greek, orzo pasta salad, sun-dried tomatoes, Kalamata olives, Mediterranean lunch, easy pasta salad, feta cheese, lemon dressing

Find it online: https://zorbmeal.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-mediterranean-lunch/