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Greek Orzo Pasta Salad

Delicious Greek Orzo Pasta Salad You’ll Crave All Summer

Try this Greek Orzo Pasta Salad for a refreshing summer dish that combines orzo, colorful veggies, and a creamy tzatziki dressing.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Orzo or Short Pasta Can substitute with gluten-free pasta.
  • 1 medium Red Onion Can use scallions for a milder flavor.
  • 2 tablespoons Lemon Juice Lime juice can be substituted.
  • 2 mini Cucumbers Regular cucumber can be substituted.
  • 1 cup Cherry Tomatoes Heirloom or roma tomatoes can be substituted.
  • ½ cup Castelvetrano Olives Kalamata olives can be used instead.
  • 1 medium Roasted Red Pepper Fresh bell peppers can be used as a substitute.
  • 1 cup Feta Cheese Use vegan feta for a dairy-free option.
For the Tzatziki Dressing
  • 1 cup Greek Yogurt Dairy-free yogurt can be used.
  • ½ cup Grated Cucumber Wring out excess moisture.
  • 1 tablespoon Dill Dried dill or mint can be used.
  • 2 cloves Garlic Garlic powder can be substituted.
  • 2 tablespoons Extra Virgin Olive Oil Use high-quality oil.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.

Equipment

  • large pot
  • Mixing Bowl
  • strainer
  • Whisk

Method
 

Preparation Steps
  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (about 7-8 minutes) until al dente. Drain and rinse under cold water.
  2. Prep Veggies: Finely dice the red onion and soak in lemon juice. Dice the cucumbers, halve the cherry tomatoes, chop the olives, and roast or dice the red pepper.
  3. Make Dressing: Grate a cucumber and squeeze out excess moisture. Mix Greek yogurt, grated cucumber, dill, lemon zest, lemon juice, minced garlic, and olive oil. Season with salt and pepper.
  4. Assemble Salad: In a large bowl, combine cooled orzo, veggies, olives, red pepper, and feta. Drizzle with dressing and fold together.
  5. Serve: The salad can be served immediately or chilled for about an hour to let flavors meld.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This salad is best enjoyed fresh but can be made ahead of time. For customization, add any fresh veggies you have on hand.

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