Greek Orzo Pasta Salad
This Greek Orzo Pasta Salad is fresh, flavorful, and perfect for meal prep! Made with orzo pasta, crisp Persian cucumbers, cherry tomatoes, olives, feta cheese, and marinated artichoke hearts—all tossed in a tangy homemade Greek dressing. It's one of my husband's favorite lunches, and I love making a big batch so we can enjoy it all week long. Great as a light main dish or a crowd-pleasing side for potlucks and picnics!
Ingredients
For the Salad
- 2 cups Orzo pasta, uncooked
- 1 cup Cherry tomatoes, quartered (or halved)
- 1 cup Persian mini cucumbers, peeled and diced
- ⅓ cup Red onion, finely chopped
- ½ cup Black or Kalamata olives, sliced
- 1 8oz Jar of marinated artichoke hearts, chopped reserve the artichoke marinade in the jar
- ½ cup Feta cheese, crumbled
- ½ tsp Lemon pepper
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 Tbsp Red wine vinegar
- 1 Tbsp Lemon juice
- 1 Garlic clove, minced (or ¼ tsp. garlic powder)
- 1 tsp Dried oregano
- ½ tsp Dijon mustard
- ¼ tsp Black Pepper
- ½ tsp Salt (or to taste)
- ½ tsp Honey
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water to cool.
- After the orzo has been rinsed and cooled, add about 3 tablespoons of the marinade from the artichoke jar, to prevent pasta from sticking.
- In a large bowl, combine the cooked orzo, tomatoes, cucumber, red onion, olives, artichoke hearts, feta, and lemon pepper.
- In a small bowl or jar, whisk together all dressing ingredients until well combined.
- Pour dressing over the salad and toss gently until evenly coated.
- Chill for at least 15-30 minutes to allow flavors to blend. Toss again before serving and adjust seasoning if needed.
- If the pasta salad is a bit dry, add a drizzle of extra virgin olive oil, or a splash of the reserved marinade from the artichoke jar, and combine.