This Greek Orzo Pasta Salad is One of Our Foodie Friend’s Most Popular Recipes

Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.

Summer is for pasta salad! Here’s one you’ll take to every event.

If you’re on the hunt for the perfect summer pasta salad, this recipe is for you! A Greek orzo pasta packed with fresh veggies and drizzled with a zingy dressing.

Elena Davis says it’s the perfect picnic pairing or summer barbecue side. This recipe is one of the most popular pasta salad recipes on Elena’s website, and one of her personal favorites. The orzo pasta base adds a hearty texture to the salad, and provides a good base for your fresh vegetables.

Elena never rinses her noodles before adding to the pasta salad. She claims that this method gives you a more flavorful-tasting pasta salad.

Greek Orzo Salad Recipe 

Total Time: 20 minutes
Yield: 4–6 servings

INGREDIENTS

Greek Orzo Salad

• 1 1/2 cups dry orzo pasta
• 2 Persian cucumbers, halved vertically and sliced
• 2 cups cherry tomatoes, cut in half
• 4 ounces feta cheese, cut into 1/4-inch cubes
• 1/3 cup red onion, diced
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup pine nuts (optional)

Greek Salad Dressing

• 1/4 cup olive oil +1 tablespoon
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon Dijon mustard
• Salt and black pepper to taste

METHOD

1. To make the Greek salad dressing, whisk together the olive oil, red wine vinegar, salt, pepper, lemon juice, minced garlic, dried oregano, and Dijon mustard in a Small Bowl. Alternatively, shake the ingredients in a small jar with a lid. Set aside.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions or until al dente. As it cools, the pasta continues to cook a bit.
3. Drain the orzo and add to a large mixing bowl. Toss a few times with a wooden spoon to release the hot steam (about 1-2 minutes). Then, stir in 1 tablespoon of the dressing. Toss to combine and let cool for 10 minutes, stirring occasionally to cool past. Do not rinse pasta with cold water or lay it on a baking sheet to cool; use this method instead for a more flavorful tasting pasta salad.
4. Once pasta is cooled, combine with the sliced cucumbers, halved cherry tomatoes, feta cheese cubes, diced red onion, pitted Kalamata olives, chopped fresh basil, and chopped fresh mint leaves.
5. Pour the rest of the Greek Salad Dressing over the salad ingredients and toss gently to coat everything evenly. Season the salad with freshly ground black pepper to taste (if desired).
6. Refrigerate the Greek Orzo Salad for at least 30 minutes before serving to allow the flavors to meld. Sprinkle with pine nuts (if using) just before serving.
7. Serve chilled and enjoy your delicious Greek Orzo Salad!

Find more delicious recipes from Elena on Instagram, @cucinabyelena, or on her website, cucinabyelena.com.