Greek Orzo Salad Recipe

Name: Greek Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked orzo pasta; 3 tablespoons finely chopped red onions; 3 tomatoes, seeded and chopped; 2 tablespoons chopped fresh basil; 2 tablespoons finely chopped kalamata olives; 2 tablespoons capers (the small ones); 1 teaspoon grainy mustard (such as Maille); 6 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; salt (to taste); pepper (to taste); 4 ounces feta cheese, crumbled

Servings: persons

6 ounces uncooked orzo pasta
3 tablespoons finely chopped red onions
3 tomatoes, seeded and chopped
2 tablespoons chopped fresh basil
2 tablespoons finely chopped kalamata olives
2 tablespoons capers (the small ones)
1 teaspoon grainy mustard (such as Maille)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt (to taste)
pepper (to taste)
4 ounces feta cheese, crumbled

1
Boil Orzo pasta in water until al dente.
2
Drain and allow to cool.
3
Mix the pasta with the onion, tomato, basil, olives, and capers.
4
In a small bowl whisk together the mustard and lemon juice.
5
Gradually whisk in the oil until it forms an emulsion.
6
Add in the oregano, salt and pepper.
7
Pour over the pasta mixture and toss to coat.
8
Chill in the refrigerator until cold.
9
Toss in the feta cheese and chill until ready to serve.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces uncooked orzo pasta, 3 tablespoons finely chopped red onions, 3 tomatoes, seeded and chopped, 2 tablespoons chopped fresh basil, and more.

Yes, Greek Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Orzo Salad

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