Greek Orzo Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
10
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Calories
308 kcal
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Course
Main Course, Salad
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Cuisine
Greek
Greek Orzo Pasta Salad
Description
Greek Orzo Pasta Salad combines cooked orzo pasta with marinated artichoke hearts, halved cherry tomatoes, diced cucumber, black olives, and crumbled feta cheese. This combination delivers varied textures from tender pasta to crisp vegetables and creamy, salty cheese. The accompanying Greek dressing, made from olive oil, red wine vinegar, and a blend of dry seasonings including garlic powder, oregano, basil, black pepper, salt, onion powder, and mustard powder, brings a complex, herbaceous flavor that ties the ingredients together.
The salad is tossed with the dressing while the orzo is still slightly warm, helping the pasta absorb flavors and preventing clumping. The fresh vegetables add brightness and crunch, balancing the creamy feta and briny olives. This dish is suitable as a side for Mediterranean meals, barbecue spreads, or light lunches.
Make-ahead tips suggest preparing the salad a day in advance and storing covered in the refrigerator, allowing flavors to meld. Before serving, tossing with extra dressing refreshes moisture and flavor. Using fresh herbs minced finely can smooth the dressing’s texture. Uniform vegetable sizes ensure balanced bites throughout the salad.
Ingredients
Orzo Salad
- 1½ cups orzo pasta uncooked
- 6 ounces artichoke hearts drained, marinated
- ½ cup cherry tomatoes halved
- 1 medium cucumber peeled, seeded, chopped
- 1 cup feta cheese crumbled
- 2 ounces black olives drained
Greek Dressing
- ¾ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons basil
- 1½ teaspoons black pepper
- 1½ teaspoons salt
- 1½ teaspoons onion powder
- 1½ teaspoons mustard powder dry
- 1 cup red wine vinegar
Instructions
Orzo Salad
- Boil a pot of water. Once boiling, add the orzo pasta, reduce the heat, and cook al dente (about 8-10 minutes). Drain.
- Add the pasta to a large bowl along with the artichokes, tomatoes, cucumbers, cheese, and olives, and mix. Drizzle with Greek dressing and toss until evenly coated.
Greek Dressing
- Use a salad dressing shaker and add the olive oil and dry seasonings. Mix, then add the vinegar and shake again. Drizzle the dressing over the salad. You may use as much or as little as you like.
Notes
- Make the salad a day ahead and store covered in the refrigerator for better flavor development.
- Toss with extra dressing before serving to refresh flavor and moisture.
- For a smoother dressing texture, use minced fresh herbs doubled in quantity instead of dried.
- Add dressing while orzo is still warm to help it absorb flavors and stay separated.
- Cut vegetables similarly for even distribution in each serving.
- Store leftovers in airtight containers for about 3 days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 675mg | 28% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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