Greek Orzo Salad

This pasta salad takes its cues from the ingredients featured in a classic Greek Salad, and goes with almost anything you can think of.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Keyword: greek pasta salad, mediterranean orzo salad, mediterranean pasta salad

Servings: People

Calories: 348kcal

Author: Katie Workman

12 ounces dried orzo
¼ cup olive oil
½ cup roughly chopped fresh dill
Juice and zest of 2 lemons
1 tablespoon unseasoned rice wine vinegar
Kosher salt and freshly ground black pepper to taste
2 bell peppers , finely diced
6 scallions , thinly sliced, white and green parts
4 plum tomatoes , seeded and finely diced
3 mini or Persian cucumbers , seeded and finely diced (or use 1 large seedless cucumber)
1 cup black olives , halved

Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
In a large bowl combine the olive oil, dill, lemon juice, vinegar, and salt and pepper. Add the cooled orzo, bell peppers, scallions, plum tomatoes, and cucumbers and toss.