Greek pasta salad

A light and refreshing orzo salad full of Greek flavours! This salad contains orzo, cherry tomatoes, kalamata olives, cucumber, red peppers, green onions, fresh herbs and is tossed in an olive oil, pesto and lemon juice vinaigrette.

Greek pasta salad

My Greek pasta salad is a wonderful side to things like pork souvlaki, Greek marinated chicken thighs or lamb chops. It is also filling enough to serve as a light meal, all on its own. I promise that if you make this salad you will find several ways to enjoy it!

Why this recipe works

This simple Greek pasta salad is full of flavour, even though it contains pretty simple ingredients. The pesto in the dressing adds complex layers of taste, and the fresh herbs offer a brightness in every bite.

I love how versatile this salad is; you can really add to it, change the quantity of the ingredients, and swap things up any way you like. Even changing the size of your vegetables will make a difference. Cut your cucumber into half circles, or small dice and it seems like you have a different recipe.

Key ingredients

For the dressing

Olive oil I only use Greek olive oil

Pesto I purchase a good quality pesto because it is often easier than making my own

Lemon juice Freshly squeezed

Lemon zest Use a fine grater to get your lemon zest, and try to avoid the white layer of the peel which can be bitter

Salt & pepper Basic seasonings in almost all recipes

For the salad

Orzo A rice shaped pasta that in Greek is sometimes referred to as kritharaki

Red pepper Sweet and crunchy, they also add a lovely flavour to the salad

Cucumber I wash my cucumber and leave it unpeeled before dicing it

Cherry tomatoes I cut them in half even if they are quite small

Kalamata olives These are, in my opinion, the best dark olives

Green onions Sometimes called spring onions

Parsley I use flat-leaf parsley

Dill Fresh dill is delicious and tastes a little like anise

Capers The brininess of the capers is delightful in this salad

How to make this Greek pasta salad

Preparation

Step 1
Cook the orzo according to the directions on the package.  Drain, rinse and set aside.

Instructions

Step 2
In a large mixing bowl (one which will accommodate your entire salad) combine the ingredients for the dressing: olive oil, pesto, lemon juice, lemon zest, salt and pepper.  Whisk until well combined.

Step 3
Gently fold in the remaining ingredients (cooked orzo, vegetables and herbs).  Stir carefully so that the dressing coats all the ingredients. Allow to sit for a few hours, or serve immediately.

Recipe substitutions

Use a different type of pasta

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

Use a different colour bell pepper

I like the sweetness of red peppers, but you can alter the flavour of this salad, and the look, by using another type of bell pepper. Green peppers in particular have a more unique taste, and would be lovely here as well.

Frequently asked questions

Which pasta is appropriate for pasta salad?

Any small shaped pasta will work well for pasta salad. However, do not use fresh pasta. Although fresh pasta is wonderful for recipes like homemade pasta with meat sauce it does not hold up well to pasta salad. Fresh pasta is softer, and more delicate, and risks becoming soggy when sitting in the dressing.

Should I rinse my pasta after it has cooked?

When you are making cold pasta salad such as this one it is helpful to rinse your pasta after it is cooked. This will prevent clumping and will make it easier to mix the pasta with all the vegetables without getting them warm.

Why I love this recipe

The world is big, and when my mom emigrated from Greece in search of a better life, she could have ended up in several places; in particular, the United States and Australia already had a significant number of Greek immigrants that she could have joined. Circumstance however, had her dock in Nova Scotia.  From there she travelled to Montreal, where she settled, worked, and raised enough money to travel back to Greece to marry our dad, and to then return back to Canada with him.  In those early years, our parents sponsored several of their siblings and they too made their way across the ocean.  It was in Montreal that most of their children were born and their families raised.

I love my city.  It has a rich history (some of it controversial) and it is an energetic place, with a European influence evident in the architecture, art, food, and people.  Although it is officially a bilingual city, with French and English being the two official languages of our province of Quebec, that description is a little simplistic.  In fact, Montreal is a great multicultural and multilingual metropolis, with waves of new immigrants from all corners of the world arriving and enriching our city.  There are so many obvious reasons to love Montreal (you should come visit!) and yet, there is one great reason which is often overlooked, or cursed.  The weather.  That’s right…the weather!  It can be horrible, but I wouldn’t trade it for the world.

As in most of Canada, we really feel the seasons in Montreal.  There is no seamless continuation of great weather carrying you through summer, fall, winter and spring.  Oh, no!  In Canada, you know when it’s winter, and you embrace it.  You ski, shovel, skate, shovel, slide down mountains, shovel, build snowmen, and shovel.  This of course makes you truly appreciate the hot, humid, and sunny days of summer.  For our family, summer living begins with Victoria Day long weekend; a national holiday held on the Monday preceding May 25, to commemorate the birthday of Queen Victoria. And that brings us, finally, to this Greek pasta salad, and why I love it.  Warmer weather is equated with grilling season, and as barbecues around the city get fired up, we need delicious sides to round out our meals.  This flavourful and super easy Greek orzo pasta salad is the perfect accompaniment to everything.

Greek pasta salad

Cooking tips and helpful hints

Make the salad ahead of time

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.

IMG_7154
IMG_7155

No need to make your own pesto

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.

How to pit Kalamata olives

It is not always easy to find pitted kalamata olives, so you may have to remove the pit yourself.  It is pretty easy to do.  Simply take a knife with a wide (but not too sharp) blade and press onto your olive, enough to split it open.  Then, gently pry the pit out.  Please, don’t substitute canned, pitted olives here.  Those are typically gross, and taste like salty plastic.

Olives
How to pit Kalamata olives

Recipe variations

Make a Greek pasta salad with feta

If you want some extra flavour,  try crumbling some Greek feta cheese on top of this salad.  It is delicious (like everything topped with feta).

Add some protein by mixing in canned chickpeas or diced chicken breast

Add about a cups worth of canned chickpeas or diced chicken breast to this salad. It will be even more hearty and so delicious.

Greek pasta salad
Greek pasta salad

Are you looking for more delicious salads?  Try these:

Chickpea salad Light but filling and so easy to make, especially if you use canned chickpeas.
Maniatiki salad A traditional Greek salad from Mani, made with potatoes, oranges and olives.
Fennel salad An unusual but refreshing salad that stars fresh fennel.

Chickpea salad (Σαλάτα με ρεβίθια)
Perhaps your new favourite potato salad! Loaded with oranges, and lots of great flavours.
Fennel salad (Σαλάτα με μάραθο)

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Greek pasta salad

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Greek pasta salad

Greek pasta salad

Greek pasta salad, is a light and refreshing orzo salad full of Greek flavours!
5 from 4 votes
Print Pin Rate
Course: Salad
Cuisine: American, Greek
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 185kcal
Author: miakouppa

Equipment

  • medium pot
  • large mixing bowl

Ingredients

Dressing:

  • 3 tbsp olive oil
  • 2 tbsp pesto
  • 2 tbsp lemon juice, freshly squeezed
  • 1 teaspoon finely chopped lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the salad:

  • 3/4 cup uncooked orzo pasta
  • 1 cup diced red pepper
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, quartered or halved
  • 1/2 cup Kalamata olives, pitted, and chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 tbsp capers

Instructions

  • Cook the orzo according to the directions on the package.  Drain, rinse and set aside.
    3/4 cup uncooked orzo pasta
  • In a large mixing bowl (one which will accommodate your entire salad) combine the ingredients for the dressing: olive oil, pesto, lemon juice, lemon zest, salt and pepper.  Whisk until well combined.
    3 tbsp olive oil, 2 tbsp pesto, 2 tbsp lemon juice, freshly squeezed, 1 teaspoon finely chopped lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper
  • Gently fold in the remaining ingredients (cooked orzo, vegetables and herbs).  Stir carefully so that the dressing coats all the ingredients.
    1 cup diced red pepper, 1 cup diced cucumber, 1 cup cherry tomatoes, quartered or halved, 1/2 cup Kalamata olives, pitted, and chopped, 1/2 cup green onions, chopped, 1/4 cup fresh flat leaf parsley, chopped, 1/4 cup fresh dill, chopped, 1 tbsp capers
  • Enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 460mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1146IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg

Thanks for sharing!

4 Comments

  1. Tina Plette says:

    I just made this–it’s so fresh and vibrant tasting! Great antidote to taste buds that are tired of winter food. Thanks for sharing.

    1. miakouppa says:

      You’re so welcome Tina! So glad that you enjoyed it! Hope you find much more to love here 🙂 xoxo Helen & Billie

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