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Greek Orzo Pasta Salad Recipe

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4.3 from 27 reviews

This Greek Orzo Pasta Salad is a vibrant, refreshing dish that combines tender orzo pasta with juicy cherry and grape tomatoes, briny Kalamata olives, creamy feta cheese, sweet fresh corn, and a tangy lemon-mustard dressing. Perfect as a side or light meal, this salad captures the essence of Mediterranean flavors with fresh herbs and a zesty, slightly sweet dressing, making it an ideal recipe for warm weather gatherings or easy weeknight dinners.

  • Total Time: 29 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 1-1/2 cups orzo pasta (12 ounces)

Vegetables & Cheese

  • 1-1/2 cups cherry tomatoes (1 pint)
  • 1-1/2 cups yellow grape tomatoes (or more cherry tomatoes, 1 pint)
  • 3/4 cup Kalamata olives (halved)
  • 1-1/2 cups crumbled feta cheese
  • 3 tablespoons chopped fresh parsley (and more for topping if desired)
  • 1/2 cup finely diced red onion
  • 2 ears fresh sweet corn

Dressing

  • 1 large lemon (zest and juice, about 2 tsp zest and 3 tbsp juice)
  • 1/4 cup + 1 tablespoon olive oil
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon granulated sugar
  • Salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper, plus more to taste)

Instructions

  1. Make Dressing: Zest and juice the lemon to get about 2 teaspoons zest and 3 tablespoons juice. Add both to a large mason jar. Add the olive oil, minced garlic, Dijon mustard, and granulated sugar. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Seal the jar tightly and shake well to combine. Refrigerate the dressing while preparing the rest of the salad to allow flavors to meld.
  2. Cook Orzo: Bring 12 cups of water to a boil in a large pot. Once boiling, add 1 tablespoon salt and the orzo pasta. Cook according to package directions until al dente, typically 7-10 minutes. Drain the orzo and rinse under cold water for about 20 seconds to stop cooking and cool it down. Shake off excess water and set aside to cool completely.
  3. Prepare Veggies: Halve both the cherry tomatoes and yellow grape tomatoes (or additional cherry tomatoes). Halve the Kalamata olives. Finely dice the red onion and chop the fresh parsley. Combine the tomatoes, olives, onion, parsley, and crumbled feta cheese in a large mixing bowl.
  4. Prepare Corn: Grill the ears of fresh sweet corn until slightly charred and cooked through, about 10 minutes, turning frequently. Alternatively, for a crunchier texture, use raw corn kernels. Cut the kernels off the cob and add them to the salad bowl with the other ingredients.
  5. Assemble: Add the cooled orzo pasta to the bowl with the vegetables and feta. Pour the prepared lemon dressing over everything. Toss everything gently but thoroughly to evenly coat all ingredients. Taste and adjust seasoning with additional salt and pepper if desired.
  6. Serve: Refrigerate the assembled salad for 30 minutes to 1 hour before serving to let the flavors meld. Toss again just before serving and garnish with additional chopped parsley if desired.

Notes

  • Use mild red onion for a less pungent flavor; soaking diced onion in cold water for 10 minutes can reduce sharpness.
  • If grilling corn isn’t an option, raw corn kernels add a fresh crunch to the salad.
  • Rinsing the cooked orzo under cold water stops the cooking process and prevents sticking.
  • The salad keeps well refrigerated for up to 2 days, allowing flavors to deepen.
  • Adjust sweetness in the dressing by adding a bit more sugar depending on your lemon’s tartness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean, Greek
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/greek-orzo-pasta-salad-recipe/