Recipe: Greek Orzo Pasta

This is seriously a summertime staple in our household.  I have been making this greek orzo pasta since I was single and living in my first apartment.

The best thing about this recipe is that you can do so many variations- it really is a kitchen sink kind of thing.  Just add whatever you like or have on hand and voila!

I also love that I can make a good size batch and it lasts for several days in the fridge.  When I was in college, I would make a big batch at the start of the week and it would be dinner all week long.

You can serve it hot or cold so it is a great quick lunch to pack up and go.

5.0 from 1 reviews
Recipe: Greek Orzo Pasta
Author: 
Recipe type: Entree, pasta, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Quick and light pasta recipe for summer.
Ingredients
  • Fresh Dill
  • 1½ cups Orzo Pasta
  • 1 cup chopped Red Pepper (fresh or roasted)
  • 1 cup artichoke hearts- roughly chopped
  • ½ cup kalamata or black olives
  • 1 cucumber- chopped
  • olive oil
  • red wine vinegar
  • lemon
  • 8oz feta cheese
Instructions
  1. Bring pot of salted water to boil.
  2. Add 1½ cups of orzo pasta.
  3. Cook approximately 8-10 minutes or according to package directions.
  4. Drain pasta and add chopped red pepper, artichokes, olives, cucumber and set aside.
  5. Mix a light dressing for the top of the pasta: 6 tablespoons extra virgin olive oil, three tablespoons red wine vinegar, juice of one half of a fresh lemon, several sprigs of fresh dill roughly chopped, salt and pepper
  6. Wisk together (or add all ingredients to a mason jar and shake like crazy)
  7. Before serving, add feta cheese and marinade. Mix well.

 

So you can also add grape tomatoes, asparagus… really whatever you have on hand. If you really want this to be a quick recipe you can also buy a bottled greek salad dressing instead of making a marinade.

The result is a very light and refreshing pasta salad.



Comments

  1. Charlene says

    LOL- don’t you have to make it first Nicole 😛 The marinade is really the tricky part because it can be a little bland so I am generous with seasoning and lemon and feta.

  2. Nicole says

    Charlene ~ I started making it last year when I first saw one of your posts. I actually use the Kraft greek dressing (with olive oil), and it is really yummy! I think I got a few bottles last year for free and I am lazy :)

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