Greek Orzo Pasta Salad
Pasta, Salad
Simple

Greek Orzo Pasta Salad

Greek‑style orzo with peppers, cucumber, olives, tomatoes, parsley, and feta in red wine vinaigrette.

"A refreshing Mediterranean twist — crisp veggies, tangy feta, and a bright red wine vinaigrette make this Greek Orzo Salad the perfect summer side dish!" - Alexia

35 Minutes
Total Time
10
Servings
Simple
Level

Ingredients

  • 1 lb Orzo Pasta
  • 1 Green Bell Pepper (chopped small)
  • 1 Red Bell Pepper (chopped small)
  • 1 Yellow Bell Pepper (chopped small)
  • 1 small Red Onion (sliced thin)
  • 1 can large Black Olives (cut in half)
  • 1 Cucumber (quartered)
  • 1 cup Grape Tomatoes (cut in half)
  • 1/4 cup fresh chopped Parsley
  • 1 cup Crumbled Feta Cheese
  • Sea Salt (to taste)
  • Peppercorn Medley (to taste)
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil (adjust to taste)
  • Balsamic Glaze (drizzle to taste)

Instructions

1

Prepare the Vegetables

Wash and chop all vegetables — peppers, onion, cucumber, and tomatoes — into small uniform pieces. Slice the olives and chop the parsley. Set aside.

2

Cook the Orzo

Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Allow to cool completely.

3

Assemble the Salad

In a large bowl, combine the cooled orzo, chopped vegetables, parsley, olives, and crumbled feta cheese. Season with sea salt, peppercorn medley, garlic salt, and garlic powder. Mix gently to combine.

4

Dress the Salad

Add the red wine vinegar and olive oil. Toss until evenly coated. Adjust seasoning and oil to taste.

5

Finish and Serve

Drizzle with balsamic glaze just before serving for a sweet tangy finish. Serve chilled or at room temperature. Perfect for summer picnics and barbecues!