Greek Orzo Pasta Salad
This vibrant Greek Orzo Pasta Salad combines orzo pasta, artichoke hearts, cucumber, tomato, feta cheese, olives, and fresh herbs, all dressed in a zesty lemon vinaigrette. Perfect for potlucks or a refreshing side dish.
6 Servings
Ingredients
Pasta Salad:
- 1 ½ cups uncooked orzo pasta
- 2 6-ounce cans marinated artichoke hearts, drained (reserve marinade)
- 1 cucumber seeded and chopped
- 1 tomato seeded and chopped
- 1 red onion chopped
- 1 cup crumbled feta cheese
- 1 2-ounce can black olives, drained
- ¼ cup chopped fresh parsley
Dressing:
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon lemon pepper
Instructions
Cook the Orzo:
- Begin by bringing a large pot of lightly salted water to a boil over high heat. Add the orzo pasta and cook until al dente, approximately 8 to 10 minutes. Drain the pasta thoroughly and allow it to cool to room temperature.
Prepare the Vegetables and Artichokes:
- While the pasta cools, chop the cucumber, tomato, red onion, and parsley. Drain the marinated artichoke hearts, reserving the marinade for later use.
Combine Ingredients:
- In a large mixing bowl, combine the cooled orzo pasta, chopped cucumber, tomato, red onion, parsley, artichoke hearts, feta cheese, and black olives. Gently toss to ensure even distribution of all ingredients.
Prepare the Dressing:
- In a separate small bowl, whisk together the lemon juice, oregano, and lemon pepper. Pour this dressing over the pasta salad mixture and toss to coat evenly.
Refrigerate:
- Cover the salad and refrigerate for a minimum of 1 hour to allow the flavors to meld.
Finish and Serve:
- Just before serving, drizzle the reserved artichoke marinade over the salad and give it a final toss. Serve chilled.
Notes
To make this dish gluten-free, simply substitute the orzo pasta with your preferred gluten-free pasta. Ensure that all other ingredients, particularly the marinated artichoke hearts, are gluten-free by checking the labels.