Greek Orzo Pasta Salad

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This colorful Greek orzo pasta salad is loaded with plenty of charred cherry tomatoes, crunchy cucumbers, lots of fresh feta, and tossed in a flavorful red wine vinaigrette for one stunning summer salad!

Prep Time 30

Total Time 30

Servings servings

Calories 369kcal

Ingredients

Red Wine Vinaigrette

1/4 cup red wine vinegar
1 tablespoon honey or agave nectar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/3 cup extra-virgin olive oil
Salt and pepper to taste

Pasta Salad

1 tablespoon extra-virgin olive oil
2 cups cherry tomatoes
2 medium cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and pepper to taste
1 lb orzo pasta
1 small cucumber, diced into 1/4-inch cubes
1 small red onion, finely diced
1/2 cup crumbled feta cheese
1/2 cup halved kalamata olives

Instructions

Red Wine Vinaigrette

In a small bowl, whisk vinegar, honey, mustard, oregano, and basil. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste and set aside for a moment.

Pasta Salad

Heat a medium skillet over medium-high heat. Add olive oil to hot pan and swirl to evenly coat. Add cherry tomatoes in a single layer and toss over medium-high heat 3-4 minutes until tomatoes are lightly charred and starting to burst.
Remove pan from heat and toss garlic and dried oregano and basil into tomatoes. Season tomatoes with salt and pepper to taste.
Cook orzo according to package instructions in salted boiling water until al dente. Drain orzo and rinse in cold water until cool. Drain well and transfer to a large bowl.
Add charred tomatoes, cucumber, red onion, feta, olives, and dressing to orzo. Toss until evenly coated and season salad with salt and pepper to taste. Store salad in refrigerator until ready to serve. Enjoy!

Notes

Storing Instructions

Store salad in refrigerator up to 4 days.

Nutrition