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Greek Orzo Salad with Lemon Vinaigrette — homemade Greek orzo salad recipe

Greek Orzo Salad with Lemon Vinaigrette

A refreshing and vibrant Mediterranean-inspired pasta salad featuring tender orzo, fresh vegetables, and a bright lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup uncooked orzo pasta 200g
  • 1 cup cherry tomatoes, halved 150g
  • 1 cup cucumber, diced 150g
  • 1/2 cup kalamata olives, pitted and sliced 75g
Lemon Vinaigrette
  • 1/4 cup extra virgin olive oil 60ml
  • 2 tablespoons fresh lemon juice 30ml
  • 1/2 teaspoon dried oregano 2g

Equipment

  • Pot
  • Mixing bowl
  • Whisk

Method
 

Steps
  1. Cook orzo in salted boiling water until al dente, then drain and rinse with cold water.
  2. Whisk together olive oil, lemon juice, and oregano in a large bowl to create the vinaigrette.
  3. Add the cooled orzo, tomatoes, cucumber, and olives to the bowl.
  4. Toss all ingredients together until well coated with the vinaigrette.
  5. Serve the salad chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days.