This greek orzo pasta salad would be refreshing pasta dish ideal for the parties, even dinner supper. This pasta salad with vegetables, orzo pasta, lemony oregano vinaigrette is a crowd favorite.
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 6
Calories 287kcal
Author Jessica
Ingredients
8ozorzo-pasta
½tspfreshly-ground black-pepper
½cupred-onion, thinly sliced
1cupcherry-tomatoes, sliced in half
¼cupfeta-cheese
1 lemon, freshly-squeeze-juice
⅓cupkalamata-olives, sliced in half
1cupEnglish-cucumber, diced
¼cupparsley, chopped
1 ½tspdried oregano
¼cupred-wine-vinegar
⅓cupolive-oil
½tspkosher-salt
Instructions
In a small-pasta-pot, cook pasta al dente according to package directions. Remove from heat, drain, rinse the pasta and then put aside.
In a small-bowl, whisk together the olive-oil, red-wine-vinegar, lemon-juice, oregano, pepper and salt. Put aside.
In a large-mixing-bowl, then add all of the ingredients like the vinaigrette. Toss to make sure all of the components are blended. Put in refrigerator for at least an hour prior to serving to marinate.