Description
A refreshing and vibrant Greek Orzo Pasta Salad featuring tender orzo pasta, fresh vegetables, tangy feta cheese, and a creamy homemade tzatziki dressing. Perfect as a light lunch or a flavorful side dish for any Mediterranean-inspired meal.
Ingredients
Pasta
- 8 ounces orzo or short pasta of choice
Vegetables & Salad Mix
- ½ medium red onion, finely diced
- 1 lemon, juiced (for soaking onion)
- 3 mini cucumbers, diced (about 1 ½ cups diced)
- 8 ounces cherry tomatoes, halved or quartered
- 6 ounces pitted castelvetrano olives or kalamata olives, drained & torn in half or roughly chopped
- 6 ounces roasted red pepper, drained, rinsed, patted dry & diced
- 6 ounces feta cheese, patted dry & cubed or crumbled
- Kosher salt & ground black pepper, to season
Creamy Tzatziki Dressing
- 2 mini cucumbers, grated (about ½ cup grated)
- 5 ounces plain Greek yogurt (about ¾ cup, 2% or full-fat recommended)
- 1 lemon, zested & juiced
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon extra virgin olive oil
- Kosher salt & ground black pepper, to season
Instructions
- Cook the orzo: Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente according to package directions, about 7-8 minutes. Drain the orzo and immediately rinse with cold water to stop the cooking process. Set aside to drain well.
- Prep the vegetables: While the orzo is cooking, finely dice the red onion and place it in a small bowl. Squeeze the juice of 1 lemon over the onion, stir to combine, and let it sit. Prepare the remaining vegetables by halving or quartering the cherry tomatoes, dicing the mini cucumbers, tearing or roughly chopping the olives, and dicing the roasted red pepper. Once prepped, drain and discard the lemon juice from the onions.
- Make the creamy tzatziki dressing: Place the grated cucumber on a kitchen towel or paper towels and wring it over the sink to remove excess water. Transfer the drained cucumber to a medium bowl. Add the Greek yogurt, lemon zest and juice, garlic, chopped fresh dill, and olive oil. Season with ½ teaspoon kosher salt and ground black pepper to taste. Stir to combine. Adjust seasoning or consistency by adding 1-2 tablespoons of water if needed. Set aside or refrigerate for up to 5 days.
- Assemble the salad: In a large bowl, combine the drained orzo, prepared red onion, cherry tomatoes, diced cucumber, olives, roasted red pepper, and crumbled feta. Pour the creamy tzatziki dressing over the salad and toss gently to combine. Taste and adjust seasoning with salt and pepper as desired. Serve immediately at room temperature or chilled for a cold salad experience.
Notes
- Use full-fat Greek yogurt for a creamier dressing and richer flavor.
- Squeezing the excess water from the grated cucumbers ensures the dressing is not watery.
- The salad can be made a few hours ahead and chilled to allow flavors to meld.
- For a vegan version, substitute feta with a plant-based cheese and use a dairy-free yogurt alternative.
- Orzo can be replaced with other small pasta shapes like acini di pepe or small shells.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
