Greek Orzo Pasta Salad


Every once in awhile I come across a recipe that’s a keeper and this Greek Orzo Salad is one of them. It’s so super easy to make and so very delicious, alone and as an accompaniment to some grilled chicken (or any meat of choice).  I know summer is almost over, but there’s still plenty of time to enjoy a nice “summer” meal.


This recipe is very flexible. I have the ingredient measurement written to how I make it, but they can all be changed to taste. For example, I’m not a big fan of raw onions so I add only about 1/4 cup.


I also marinate the onion in the lemon juice while I prep the other ingredients to mellow it out.  Same with feta cheese, I tend to use a little less since Soso doesn’t love it.  We love olives, tomatoes and cucumbers so I tend to add a little more usually. The key to this recipe is the lemon juice, zest and the artichoke marinade. So, make sure to have a nice juicy lemon and get good quality marinated artichoke!


Greek Orzo Pasta Salad
*Adapted from

Prep time: 10 mins Cook time: 20 mins
Serves: 6


1 1/2 cup orzo
1 lemon, juiced and zested
12 ounces of marinated artichoke hearts, drained and reserve liquid
1/4 cup diced red onion
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup pitted black or kalamata olives, drained and sliced
1/4 cup chopped parsley
1/4 – 1/3 cup crumbled feta
1/2 teaspoon oregano
1/4 teaspoon pepper


Bring a medium pot of salted water to boil.  Add orzo and cook 8 to 10 minutes or until the pasta is al dente.  Drain, rinse with cold water and set aside.

*Optional: In a large mixing bowl, marinate the diced onion in lemon juice and zest while prepping the other ingredients.

In a large mixing bowl, combine all the ingredients except for feta and gently mix. Add feta and half the reserved artichoke marinade and toss gently.  Refrigerate and chill up to an hour before serving.  Drizzle additional artichoke marinade if needed right before serving.

The salad can be made a few hours ahead of time.


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