Greek Pasta Salad with Lemon Vinaigrette

This recipe for Greek Pasta Salad with Lemon Vinaigrette works equally well as a quick weekday lunch, a make-ahead meal prep option, or a crowd-pleasing side for gatherings.

Made with fresh vegetables, briny olives, creamy feta, and tender pasta, this Mediterranean-inspired dish is tossed in a simple lemon vinaigrette making it both light and satisfying.

Ingredients needed

Salad

• Orzo Pasta Cooked al dente according to the packaging.
• Cucumber. Use an English cucumber that has been sliced in half with the seeds scooped out.
• Red Onion. Sliced thin.
• Kalamata Olives Sliced in half and pits removed.
• Cherry Tomatoes. Also sliced in half. Select firm tomatoes.
• Feta. Use crumbled feta.
• Chickpeas. Use cooked chickpeas that have been drained and rinsed.

Dressing.

• Parsley. Use fresh parsley leaves that have been chopped small.
• Olive Oil Extra virgin offers the best flavor for this dressing.
• Red Wine Vinegar. White wine vinegar or apple cider vinegar can alternatively be used.
• Lemon Juice.
• Oregano. Dried.
• Dijon Mustard The dijon of your choice.
• Salt. Can be adjusted to taste.
• Pepper. Freshly ground preferred.

How to Make Greek salad with pasta.

• Prep Time 10 minutes .
• Cook Time 10 minutes .
• Servings 6 (meal)- 8 (side or appetizer) .
• How to serve : This salad is best served chilled or at cool room temperature. After mixing, let it rest in the fridge for at least 30 minutes so the orzo absorbs the dressing and the flavors integrate. You can serve this as a light meal or as a side.
• Notes: You will need a knife, large bowl, a small bowl, and a whisk.

1. Orzo. Cook the orzo al dente according to the packaging. For best results, you can then rinse the orzo under cool water once to remove any excess starch.
2. Cucumber. Cut off the ends of the cucumber and then slice it lengthwise in half. Use a small spoon or similar item to scoop out the seeds. Then slice the halves into quarter inch pieces.
3. Onion. Carefully slice the onion into small and thin pieces.Slice the tomatoes in half and the chop the parsley if you have not done so already.
4. Dressing. Place the parsley in a small bowl and then use a whisk to combine it with the other ingredients needed for the dressing (olive oil, etc).
5. Layer. Place half of the dressing from the last step in the bottom of a large bowl. Top the dressing with the chickpeas, onion, cucumber, tomatoes, cooked orzo, halved olives, and crumbled feta. Toss the ingredients and then top with the remaining dressing and toss again.
6. Serve Let the ingredients sit for 20-30 minutes to meld for better flavor.

Tips for making the best Greek orzo salad

When you cook the orzo, you can salt the pasta to give it additional flavor. We are cooking it to al dente to prevent the pasta from getting mushy. Rinsing the pasta in cool water helps to stop the cooking and prevent sticking

More helpful tips for you.

1. When you cut the vegetables, such as the cucumber and tomatoes, try to keep the pieces a uniform size. Bite sized and uniform sized pieces will make it easier to enjoy the salad.
2. While my pasta salad was made using an English cucumber, other cucumbers could also work. Depending on the cucumbers that you are using, you may want to remove the skin first.
3. For additional flavor, you can toss the cooked orzo with a tablespoon or two of the dressing while it is still slightly to absorb more flavor.

FAQ

• Can I make this salad ahead of time?
  Yes—this is an ideal make-ahead dish. Prepare it up to a couple of days in advance and store in the refrigerator. Before serving, toss and refresh with a little olive oil and lemon juice.
• Do I need to rinse the orzo?
  Like with most any kind of pasta, a quick rinse under cool water helps stop the cooking and prevents sticking.
• Can I use a different pasta?
  Yes. I would stick to small shapes like ditalini, couscous, or small shells work well. The key is using a pasta that holds dressing, mixes evenly, and is easy to eat.
• Can I make this salad vegan?
  Absolutely—just omit the feta or replace it with a plant-based alternative. You may want to add a bit more salt or olives to maintain the flavor balance.
• Why does my salad tastes bland?
  We know that 'state' can be subjective. However, if your salad tastes bland to you, it could need more salt, more acid (lemon juice or vinegar), or a bit more olive oil to round it out.

Variations.

• Add some protein such as sliced cooked chicken, shrimp, or tuna.
• Use different vegetables with or instead of the ones listed. Sliced bell pepper, zucchini, or shaved carrots could work in this recipe.
• Instead of the orzo, substitute in couscous or quinoa for a different texture.

How to store vegetarian Greek pasta salad

This salad should be stored in an airtight container and refrigerated. When properly stored, it should keep for up to a couple of days. I would store it without tossing it in the dressing if possible.

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