recipe

August 6, 2021

Creamy Orzo Greek Pasta Salad

Orzo Greek Pasta Salad on a picnic table next to a veggie tray and yellow flowers

When I have large groups of people to the cabin, which is often, I always prepare a slew of salads.  Potato salad, pasta salad, greek salad, and cabbage salad all can be on the menu as accompaniments to a sandwich spread, hot dogs, burgers, and sloppy Joes, or they can stand alone as a fourth meal for hungry teenagers.

This Greek pasta salad is a quick and easy way to use orzo—those cute tiny pasta beads that look like rice in a salad that carry lots of flavor and are a crowd-pleaser with the creamy dressing that’s not based on mayonnaise.

Creamy Orzo Greek Pasta Salad

Creamy Orzo Greek Pasta Salad

Ingredients

  • 1 6-oz package dried orzo
  • Juice from half of a lemon
  • 1 tsp dried oregano
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup cottage cheese
  • 1/2 cup feta cheese, crumbled or cubed
  • 2 garlic cloves, grated or minced
  • 2 Tbsp olive oil
  • 1 1/2 cups grape or cherry tomatoes, halved
  • 1 1/2 cups cucumber, seeded and cut into cubes
  • 1/4 cup pitted kalamata olives, chopped
  • 2 green onions, sliced (green parts only)
  • 1/4 cup chopped parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook orzo according to package directions and rinse with cold water. Set aside to cool.
  2. Combine the lemon juice, oregano, Greek yogurt, cottage cheese, feta, garlic and olive oil in the bowl of a small food processor. Pulse until well combined and smooth.
  3. Place the tomatoes, cucumber, kalamata olives, green onion, parsley, and cooked orzo in a large bowl. Pour the dressing over the top; toss well. Taste and add salt and pepper as needed. Serve at room temperature or slightly chilled.
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