What is orzo pasta made of?

Orzo pasta is made from durum wheat semolina, which is the same ingredient used to make many other types of pasta.

Is orzo pasta healthy?

Orzo can be part of a healthy diet. It provides carbohydrates for energy and contains some protein and fiber. Whole wheat orzo offers even more fiber and nutrients.

Can you eat orzo pasta cold?

Yes, orzo pasta is excellent served cold, making it perfect for pasta salads like Greek orzo salad. Cook it al dente, then rinse with cold water to stop the cooking process and prevent sticking.

What can I add to orzo for flavor?

Orzo is versatile! Try adding herbs (dill, parsley, mint), vegetables (tomatoes, cucumbers, bell peppers, spinach), cheese (feta, parmesan), olives, lemon juice, olive oil, garlic, and spices to enhance its flavor.

How long does Greek orzo salad last in the fridge?

Greek orzo salad typically lasts for 3-5 days in the refrigerator when stored properly in an airtight container. Be sure to check for any signs of spoilage before consuming.

What goes well with Greek pasta salad?

Greek orzo pasta salad pairs well with grilled chicken, fish, lamb, or vegetables. It's also a great side dish for sandwiches, wraps, or as part of a Mediterranean-themed meal.

Greek Orzo Pasta Salad: Your Secret for Sweet Cravings Any Day 2026

Name: Greek Orzo Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: PT-493463H31M5S
Cuisine: Greek
Ingredients: 1 pound (16 oz) orzo pasta; 1 English cucumber, diced; 1 pint cherry or grape tomatoes, halved; 1 medium red onion, finely diced; 1 large bell pepper (any color), diced; 1 cup (about 6 oz) Kalamata olives, pitted and halved; 8 ounces feta cheese, crumbled; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 2/3 cup extra virgin olive oil; 1/3 cup red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup (optional); Salt and freshly ground black pepper to taste

Greek Orzo Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, feed-a-crowd pasta salad that feels like a vacation on a plate. Tender orzo is tossed with crisp vegetables, salty feta, and Kalamata olives in a zesty garlic-herb dressing. It’s an affordable, make-ahead dish perfect for potlucks, picnics, or a bright weeknight meal.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min plus chilling
Yield: 8 servings 1x
Category: lunch
Method: boiling
Cuisine: Greek

Ingredients

Scale

1 pound (16 oz) orzo pasta
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
1 medium red onion, finely diced
1 large bell pepper (any color), diced
1 cup (about 6 oz) Kalamata olives, pitted and halved
8 ounces feta cheese, crumbled
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente (about 8-9 minutes). Drain in a colander and rinse briefly under cool water. Let drain well.
While the orzo cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, and honey (if using) until fully emulsified. Season generously with salt and pepper.
In a very large mixing bowl, combine the cooled orzo, diced cucumber, halved tomatoes, diced red onion, diced bell pepper, and halved olives.
Pour about two-thirds of the dressing over the salad and gently toss until everything is evenly coated.
Add the crumbled feta, chopped parsley, and dill. Pour the remaining dressing over the top and fold gently to incorporate.
Let the salad sit for at least 30 minutes at room temperature before serving to allow flavors to meld. For best results, cover and refrigerate for 2-4 hours or overnight.

Notes

For a gluten-free version, use gluten-free orzo. Rinsing the cooked orzo is essential to prevent clumping. The salad keeps well in the refrigerator for 4-5 days. If it seems dry after storing, revive it with a drizzle of olive oil and a squeeze of fresh lemon juice.

Nutrition

Serving Size: 8
Calories: 420
Sugar: 5
Sodium: 650
Fat: 24
Saturated Fat: 6
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 40
Fiber: 3
Protein: 10
Cholesterol: 25

Find it online: https://www.homestyletable.com/greek-orzo-pasta-salad/