How long will this Greek Pasta Salad with Orzo last?

In an airtight container, this will happily sit in the fridge for 3-4 days. Just let it come to room temp before eating/serving, everything tastes better that way.

Orzo is just pasta in a very small shape that almost resembles rice. Orzo has a firm texture that holds its shape well, even when mixed with other ingredients, which is why it works so well here. If you like orzo, you may want to try my Creamy Tomato Orzo or this Chicken, Halloumi, Spinach Orzo dish. Both weeknight staples.

Can I store leftovers?

Yes, this Greek orzo salad keeps well for around 4 days in an airtight container.

Greek Pasta Salad with Orzo

Name: Greek Pasta Salad with Orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 cup orzo (dry); 600g cherry tomatoes, sliced in half; 1 red onion, finely chopped; 2 cloves garlic, crushed; 2 cucumbers, peeled and cut into small dice; 1/2 block feta (around 100g); Salt and pepper; 1 small bunch fresh dill, chopped; 1 small bunch parsley, chopped; 4 tbsp extra virgin olive oil; Zest of 1 lemon; 1 tsp Dijon mustard; 1 tbsp red wine vinegar; 1/2 cup pitted black olives, cut in half

Greek Pasta Salad with Orzo

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A Greek pasta salad with orzo and a roasted tomato dressing which coats the orzo perfectly. This keeps well in an airtight container for a few days if you want to make it ahead. It's a great meal itself or serve as a side salad at your next BBQ.

Author: Margie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 3-4 1x
Category: Pasta
Method: Oven & Stove
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

1 cup orzo (dry)
600g cherry tomatoes, sliced in half
1 red onion, finely chopped
2 cloves garlic, crushed
2 cucumbers, peeled and cut into small dice
1/2 block feta (around 100g)
Salt and pepper
1 small bunch fresh dill, chopped
1 small bunch parsley, chopped
4 tbsp extra virgin olive oil
Zest of 1 lemon
1 tsp Dijon mustard
1 tbsp red wine vinegar
1/2 cup pitted black olives, cut in half

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Instructions

Preheat the oven to 200c.
Place the tomatoes, onion and garlic in a baking tray. Pour over the oil and season well with Maldon salt and pepper. Add the lemon zest. Cook for 20 minutes until everything is soft.
Cook orzo according to package instructions, once cooked drain and add to a bowl with the chopped cucumber and olives.
Once the tomatoes are softened, tip into a bowl and add the Dijon mustard and red wine vinegar. Add the herbs, stir well and pour this mixture over the pasta. (Ideally, the pasta is still warm so it soaks up all the dressing)
Crumble in the feta. Stir and enjoy! Delicious warm but great to make ahead too. Will sit happily in the fridge for a few days, just remove it from the fridge 20 mins before you want to eat it as everything tastes better at room temp.

Notes

Scroll up for a step by step guide on how to make this salad.

To store: keep in an airtight container for 4 days.

Make ahead: this keeps really well for four days. Make as instructed then keep in the fridge until ready to serve. Take it out 30 minutes before serving. Everything tastes better at room temperature and not straight from the fridge.

Adding protein: Sometimes to bump up the protein in this Greek pasta salad with orzo, I toss in some good quality chickpeas or even some shredded chicken but it is really great as it is.

Parsley/Dill: Swap for basil, chives, or just more of the parsley or more of the dill if you don't like one of these herbs.

Orzo: I wrote this recipe for orzo as then you get a bite of everything in one mouthful since it's so small. I also find orzo is an ingredient that keeps well over time in the fridge but you could use other pasta shapes too, just probably not long pasta like spaghetti.

Olives: Sub for capers if you have them and prefer them. They are a bit more salty/briny so perhaps start with less than 1/2 cup, taste and see.

Find it online: https://desertislanddishes.co/greek-pasta-salad/