Greek Orzo Pasta Salad
Light and flavorful Greek Orzo Pasta Salad is so easy to make with crisp veggies, savory olives, fresh herbs, and tangy feta crumbles; all tossed in a simple vinaigrette. This healthy 30-minute side dish option is perfect for meal prep and great for potlucks and picnics!
Servings: 4 servings
Ingredients
- 12 oz uncooked orzo pasta
- Kosher salt and ground pepper to taste
- 1 English cucumber diced
- 1 red bell pepper chopped
- 1 small red onion chopped
- 1 pint cherry tomatoes halved
- 1/2 cup pitted Kalamata olives halved
- 1/2 bunch fresh basil leaves picked and chopped
- 1/2 cup crumbled feta
- 1 tsp dried oregano
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Cook the orzo pasta according to package directions, then drain and set aside to cool. Season with salt and pepper, to taste.
- Meanwhile, prepare all the veggies for the salad and add them to a large bowl.
- Once the orzo pasta is cool, add it to the bowl with the veggies. Add in the crumbled feta, oregano, and drizzle with the oil and balsamic vinegar. Stir to combine.
Notes
Store leftovers in the refrigerator for up to 3 days in an airtight container. Because the orzo continues to absorb the dressing as it sits, you may need to refresh the salad with a bit more olive oil and/or balsamic vinegar.
Nutrition
Serving: 1serving | Calories: 542kcal | Carbohydrates: 78g | Protein: 16g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 574mg | Potassium: 698mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1796IU | Vitamin C: 69mg | Calcium: 165mg | Iron: 3mg