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greek orzo pasta salad

Vegetarian Greek Orzo Pasta Salad

Delicious Vegetarian Greek Orzo Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 1775
Ingredients Method

Ingredients
  

For the dressing::
  • 4 tbsp red wine vinegar
  • 3 tbsp lemon juice (freshly squeezed for best flavor and aroma)
  • 1/4 cup olive oil (I prefer Bertolli Extra Virgin for this)
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 fl oz olive brine
For the salad::
  • 16 oz orzo (I always use Barilla for a perfect al dente texture)
  • 1/2 cup kalamata olives (pitted and sliced into 1/4-inch rounds)
  • 1/3 cup red onion (finely diced into 1/8-inch pieces)
  • 3 cups cucumber (peeled and diced into 1/2-inch cubes)
  • 1 pint grape tomatoes
  • 1 orange bell pepper
  • 1/2 cup feta cheese (crumbled, I like President for extra creaminess)
  • 1/4 cup fresh parsley (chopped)

Method
 

  1. While the water comes to a boil, prep all your vegetables to save time later. Peel and dice the cucumber into 1/2-inch cubes, halve the grape tomatoes, dice the red onion into fine 1/8-inch pieces, and dice the orange bell pepper into similar-sized pieces. Pit and slice the kalamata olives into 1/4-inch rounds. Chop the fresh parsley and set aside. Having everything prepped and ready means you can quickly assemble the salad once the pasta cools slightly, which is key to building great flavor before the vegetables release too much liquid.
  2. Bring a large pot of salted water to a rolling boil and add the orzo. Cook according to the package directions plus 1 minute—this gives you that perfect al dente texture with just a slight bite to it. Once cooked, drain the pasta and rinse it briefly under cool water to stop the cooking process and remove excess starch. Don't rinse it too much though; a light rinse is all you need to prevent clumping.
  3. In a large mixing bowl, whisk together the red wine vinegar, fresh lemon juice, olive oil, garlic powder, oregano, salt, and olive brine. I like to let this mixture sit for a moment after whisking so the dried herbs can hydrate and release their flavors. Immediately add the diced red onion and sliced kalamata olives to this dressing—the acidity and brine will slightly soften and marinate the onions, muting their raw bite while building complex flavor.
  4. Add the warm orzo directly to the dressing base along with the cucumber, tomatoes, and bell pepper. The warmth of the pasta helps it absorb the dressing more effectively, which is where all the flavor comes from. Toss everything together gently but thoroughly, making sure every piece of pasta gets coated with the vinaigrette. Let this sit for 5-10 minutes, tossing occasionally, so all the flavors can meld together.
  5. Just before serving, gently fold in the crumbled feta cheese and fresh chopped parsley. I always wait until the last moment to add the feta because it's delicate and can break down too much if mixed in earlier. The parsley adds a bright, fresh note that ties everything together beautifully.