Greek Orzo Pasta Salad

Ingredients

• 8 oz Orzo Pasta (dry)
• 3 tbsp Greek Olive Oil (extra‑virgin, good quality)
• 1 large Lemon (zested and juiced (about 2 tbsp juice))
• 0.25 tsp Black Pepper (freshly ground, to taste)
• 0.25 cup Fresh Dill (chopped)
• 1 cup Tomatoes (cut into small wedges (cherry or grape work well))
• 0.5 English cucumber English Cucumber (partially peeled, sliced into half‑rounds)
• 0.5 cup Kalamata Olives (pitted, halved)
• 3 stalks Green Onions (sliced, both white and green parts)
• 5 oz Feta Cheese (good quality Greek feta, diced)

Instructions

1. Cook Orzo Pasta

   Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 8 minutes, stirring occasionally, until al dente. Drain in a colander and return the pasta to the pot.

   Time: PT10M

   Temperature: boiling

2. Dress Hot Orzo

   While the pasta is still hot, drizzle the Greek olive oil over it, add the lemon zest and juice, and sprinkle with freshly ground black pepper. Toss quickly so the hot pasta absorbs the oil and citrus.

   Time: PT3M

3. Cool Pasta

   Transfer the dressed orzo to a large mixing bowl and let it sit for 20 minutes, stirring once halfway through, until it reaches room temperature.

   Time: PT20M

4. Prepare Vegetables and Olives

   While the pasta cools, finely chop the fresh dill, halve the tomatoes, slice the cucumber, halve the Kalamata olives, and slice the green onions.

   Time: PT8M

5. Combine All Ingredients

   Add the chopped dill, tomatoes, cucumber, olives, green onions, and diced feta to the cooled orzo. Toss gently until everything is evenly distributed.

   Time: PT4M

6. Final Seasoning and Serve

   Give the salad a final taste; add a pinch more salt, pepper, or lemon juice if desired. Serve at room temperature or chilled.

   Time: PT3M

Nutrition Facts

Calories

415

Protein

8 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g