Greek Orzo Pasta Salad

4.85 from 13 votes

Greek Orzo Pasta Salad is a fresh mix of tender orzo, juicy tomatoes, olives, sweet corn, herbs, and feta tossed in a bright lemon dressing.

Prep Time20

Cook Time9

Total Time29

Course: Dinner, Salad, Side Dish

Cuisine: Mediterranean

Keyword: Greek Orzo Pasta Salad, orzo pasta salad, orzo pasta salad recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $10.35

Equipment

Medium pot

Ingredients

Salad

1-1/2 cups orzo pasta 12 ounces
1-1/2 cups cherry tomatoes 1 pint
1-1/2 cups yellow grape tomatoes or more cherry tomatoes, 1 pint
3/4 cup Kalamata olives halved
1-1/2 cups crumbled feta cheese
3 tablespoons chopped fresh parsley and more for topping if desired
1/2 cup finely diced red onion see note 1
2 ears fresh sweet corn

Dressing

1 large lemon zest and juice
1/4 cup + 1 tablespoon olive oil
1/2 teaspoon finely minced garlic
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
Salt and pepper

US - Metric

Instructions

Zest and juice the lemon to get about 2 tsp zest and 3 tbsp juice. Add both to a large mason jar. Add the olive oil, garlic, mustard, and sugar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well to combine. Refrigerate while preparing the salad so the flavors can meld.
Bring 12 cups of water to a boil in a large pot. Once boiling, add 1 tablespoon salt and the orzo. Cook according to package directions. Drain, rinse under cold water for about 20 seconds, shake off excess water, and allow the pasta to cool completely.
Halve the tomatoes and olives. Finely dice the red onion (see note 1). Chop the parsley. Add the tomatoes, olives, onion, parsley, and feta to a large bowl.
Grill the corn if desired (see note 2). Cut the kernels from the cob and add to the bowl. The corn can also be added raw for extra crunch (this is how I like it).
Add the cooled orzo to the bowl. Pour the dressing over everything and toss well to combine. Taste and adjust with additional salt and pepper if needed.
Refrigerate for 30 minutes to 1 hour before serving. Toss again just before serving.

Video

Notes

Note 1: To mellow the flavor, soak the diced onion in cold water for 10 minutes. Drain well before adding to the salad.

Note 2: Preheat grill to medium-high heat (about 400°F). Remove husks and silk from the corn. Rub each cob with about 1 teaspoon vegetable oil and lightly season with salt and pepper. Place directly on the grill grates and close the lid. Grill about 3 minutes per side, turning occasionally, for about 12 minutes total or until lightly charred. Remove and let cool before cutting off the kernels.

Storage: Store in an airtight container in the fridge for 3 to 5 days. For best results, store the salad, dressing, olives, and red onion separately and combine only the portions you plan to eat right away. If meal prepping, I like to double the dressing and add a little more each day since the pasta absorbs the dressing as it sits and can become slightly dry.

Nutrition