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Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

Fresh, crunchy, and packed with Mediterranean flavor. Tender orzo, crisp vegetables, fresh herbs, feta, and chicken tossed in a bright honey-lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo
  • 1 lb cooked chicken diced or shredded
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 cup crumbled feta
  • Fresh parsley chopped
  • Fresh dill chopped
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 lemon juiced
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt
  • Pepper

Method
 

  1. Cook orzo in salted water until al dente according to package directions. Drain and let cool slightly.
  1. In a large bowl, combine the cooked orzo, parsley, and dill.
  1. Add chicken, tomatoes, cucumber, red onion, bell peppers, and feta.
  1. Whisk olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
  1. Pour dressing over the salad and toss until evenly coated.
  1. Finish with extra herbs, feta, and a squeeze of lemon.

Notes

  • For a vegetarian version, omit the chicken and add extra vegetables or chickpeas.
  • Make sure the orzo is cooled slightly before mixing to avoid wilting the fresh herbs.
  • This salad can be made ahead and stored in the fridge for up to 3 days.