Greek Pasta Salad with Orzo

greek pasta salad in white bowl with blue flowers.

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

Prep Time15

Cook Time20

Total Time35

Course: Pasta

Cuisine: Greek

Servings: servings

Author: Margie Nomura

Ingredients

1 cup orzo dry
1.3 lb 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 3 1/2 oz/100 g
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

US Customary - Metric

Instructions

Preheat the oven to 428°F (220°C/200°C fan).
Place the tomatoes, onion, and garlic on a baking sheet. 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 them 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!

Notes

Make-ahead and storage

To store: Keep any leftovers in an airtight container for 4 days.

Make ahead: This keeps really well for 4 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.

More quick tips

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.

Nutrition