- April 8, 2017
Greek Orzo Pasta Salad
This Greek Orzo Pasta Salad may just be my new go-to BBQ side! Say Whaaaaaatttttt?! Yes. It is that good. I almost ate the whole thing before we even went to the cookout. Good thing there wasn’t that many people to feed 😉 Normally, I would be fixing the regular sides: bakes beans, corn, mac n cheese, cole slaw, etc. But I had a box of orzo and some veggies and I was like…. uhhhh yeah! Something light, fresh, fast, and it can feed a crowd!
I was actually shocked at how big this pasta salad ended up being. My serving dish was almost overflowing and it’s a pretty good sized bowl. This side dish is absolutely perfect to take to any get together where you’re going to have to feed a lot of people, and it easily doubles or triples.
First, you need to cook your pasta. Make sure you’re salting your water too. I always add about a small handful of salt. This pasta is so small it only takes about 9 minutes to cook, if that.
Set aside in serving dish.
Next, we’re going to make the salad dressing… that way we can let all those flavors hangout together and get even more delicious! Combine olive oil, red wine vinegar, dried oregano, dried basil, sat, pepper, and the juice of 1 lemon,
Grate in the garlic.
Shake, shake, shake, and that’s it. Simple, easy, delicious. Set that aside and finish up with the veggies.
Slice the tomatoes and black olives in half.
Pit and dice up the cucumber into bite sized pieces. The easiest way to get out the cucumber seeds is to take a spoon and scrape. You can leave the seeds in and just dice up the whole cucumber but I don’t like all the juice mushing around in the salad.
Crumble the feta into some big and small chunks. Using a fork to crumble is the easiest way, I think. Just move the fork back and forth and it’ll fall right apart. Feta is so perfect for this salad because it kind of melts on the hot pasta but it keeps it’s shape when tossed around.
Toss everything in with the pasta. Ohhhhhhhh myyyyyy… yum!!!
Pour in the dressing. The amount of dressing this recipe makes is perfect for this Greek Orzo Pasta Salad, but feel free to double or triple and use it for salads all throughout the week 🙂
Add in the chopped fresh basil and enjoy!
Every single person loved this salad, besides my hubby of course 😉 olives, cucumber, tomatoes… uh not up his alley! But everyone else thought it was awesome. I can see many more of these on the spot pasta salads happening in my future.
Greek Orzo Pasta Salad
A super easy summer side dish. Perfect to make ahead and let sit until you need it.
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- 1 box orzo pasta
- 2 cups cherry tomatoes
- 1 cup black olives
- 1 cucumber
- 1/4 cup fresh basil
- 8 ounces feta cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 lemon
- 1 garlic clove
- pinch of salt and pepper
- Cook pasta as directed on box.
- While the pasta is cooking, make the dressing for the pasta salad.
- Pour the olive oil, red wine vinegar, dried oregano, dried basil, salt, and pepper into a mason jar or bowl. Juice 1 lemon and grate 1 garlic clove into the jar or bowl. Shake or stir to combine and set aside.
- Strain pasta from water and put pasta in serving dish.
- Cut the tomatoes and black olives in half. Put into pasta.
- Slice the cucumber in half, scrape out the seeds, dice into bite sized piece. Put into pasta.
- Crumble feta cheese and put into pasta.
- Pour dressing over the salad.
- Toss everything together.
- Tear fresh basil and place on top of dressed salad.
- Serve & Enjoy!
- You can serve it hot or cold. I like to fix my pasta and let it sit out while I get everything else prepped and it's usually cooled down to almost room temperature by then.
- This could probably feed more like 10-12 people if you have other sides for people to eat.
The Harden Homestead https://www.thehardenhomestead.com/