Greek Orzo Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: ~10 servings (1 cup each)
  • 1 lb dry orzo pasta
  • 1 pint cherry tomatoes, halved (about 1½ cups)
  • 1 English cucumber, seeds scraped out and diced (about 1½ cups)
  • ½ red onion, thinly sliced
  • ⅓ cup kalamata olives, pitted and halved
  • ½ cup feta cheese
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • juice of 1 lemon
  • 1½ tsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  1. Bring a pot of water to a rolling boil; add orzo and stir. Cook for 8-9 minutes or until al dente, stirring every few minutes. Drain and rinse with cold water. Strain well; set aside.
  2. Place tomatoes, cucumber, onion, olives, and feta in a large bowl, along with the cooked and drained orzo.
  3. Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, oregano, salt, and pepper until well-combined. Pour over the orzo and gently mix until coated. Serve immediately or refrierate until ready to serve.
Recipe slightly adapted from Girl with the Iron Cast
Nutrition Information
Serving size: 1 cup Calories: 262 Fat: 9.0 Carbohydrates: 36.3 Sugar: 3.1 Sodium: 422 Fiber: 2.4 Protein: 7.0 Cholesterol: 4
Recipe by Prevention RD at