Greek Orzo Pasta Salad

A light and refreshing orzo salad full of Greek flavors!

 

One of my dear friends sent me this recipe and I just had to share it!

This Greek orzo pasta salad can be eaten right after it’s made, but is actually more delicious if you let it sit for a few hours.  You can have it cold, right out of the refrigerator, or at room temperature.  Either is fine, and both are yummy.

This Greek orzo pasta salad recipe calls for pesto.  If you happen to have homemade pesto…great.  Use that!  If you don’t, simply purchase a good quality bottled pesto.  Keep your opened jar in the refrigerator, so that you can make this salad again and again and again.

If you don’t like orzo, you can easily make this salad with another type of small pasta.  Try macaroni, or ditalini pasta.

 

Ingredients

  • 3/4 cup (175 ml) orzo pasta (uncooked)
  • 3 tablespoons (45 ml) Greek olive oil
  • 2 tablespoons (30 ml)  pesto
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 teaspoon (4 ml) finely chopped lemon zest
  • 1/2 teaspoon (2 ml) salt
  • 1/2 teaspoon (2 ml) freshly ground pepper
  • 1 cup (250 ml) diced red pepper
  • 1 cup (250 ml) diced cucumber
  • 1 cup (250 ml) cherry tomatoes, quartered
  • 1/2 cup (125 ml) pitted kalamata olives
  • 1/2 cup (125 ml) chopped green onions
  • 1/4 cup (60 ml) chopped fresh flat-leaf parsley
  • 1/4 cup (60 ml) chopped fresh dill
  • 1 tablespoon (15 ml) capers
  • 1/2 teaspoon (2 ml) dried Greek oregano

 

Directions

  • Cook the orzo according to the directions on the package.  Drain and set aside.
  • In a large mixing bowl (one which will accommodate your entire salad) combine the olive oil, pesto, lemon juice, lemon zest, salt and pepper.  Whisk until well combined.
  • Gently fold in the remaining ingredients (pasta and vegetables and herbs).  Stir carefully so that the dressing coats all the ingredients.
  • Enjoy!!!

 

Category:

A light and refreshing orzo salad full of Greek flavors!

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