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Greek Orzo Pasta Salad with Creamy Tzatziki Dressing Recipe

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4.1 from 6 reviews

A refreshing Greek Orzo Pasta Salad tossed with a creamy homemade Tzatziki dressing, bursting with vibrant flavors from fresh cucumbers, tomatoes, olives, roasted red peppers, and tangy feta cheese. Perfect for a light lunch or a side dish at your next gathering.

Ingredients

Pasta

  • 8 ounces orzo or short pasta of choice

Salad Vegetables & Mix-ins

  • ½ medium red onion, finely diced
  • 1 lemon, juiced (for onion)
  • 3 mini cucumbers, diced (about 1 ½ cups diced)
  • 8 ounces cherry tomatoes, halved or quartered
  • 6 ounces pitted castelvetrano olives or kalamata olives, drained & torn in half or roughly chopped
  • 6 ounces roasted red pepper, drained, rinsed, patted dry & diced
  • 6 ounces feta, patted dry & cubed or crumbled
  • Kosher salt & ground black pepper, to season

Creamy Tzatziki Dressing

  • 2 mini cucumbers, grated (about ½ cup grated)
  • 5 ounces plain Greek yogurt (about ¾ cup, 2% or full-fat recommended)
  • 1 lemon, zested & juiced
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon extra virgin olive oil
  • Kosher salt & ground black pepper, to season

Instructions

  1. Cook the Orzo: Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente, about 7-8 minutes according to package directions. Drain the pasta and immediately rinse with cold water to stop cooking. Set aside to drain well.
  2. Prep the Vegetables: While the orzo cooks, finely dice the red onion and place it in a small bowl. Squeeze lemon juice over the onion, stir to combine, and let it sit. Dice the mini cucumbers, halve or quarter the cherry tomatoes, roughly chop or tear the olives, dice the roasted red pepper, and cube or crumble the feta cheese. Once prepped, drain and discard the lemon juice from the onions.
  3. Prepare the Creamy Tzatziki Dressing: Place the grated cucumber on a kitchen towel or sturdy paper towels, and squeeze out as much excess water as possible. Transfer the drained cucumber to a medium bowl. Add the Greek yogurt, lemon zest and juice, finely chopped garlic, dill, and olive oil. Season with ½ teaspoon kosher salt and ground black pepper. Stir well to combine. Adjust seasoning to taste and, if desired, add 1-2 tablespoons water to thin the dressing. Set aside or refrigerate up to 5 days.
  4. Assemble the Salad: In a large bowl, combine the cooked orzo, prepared red onion, diced cucumbers, tomatoes, olives, roasted red pepper, and feta cheese. Pour the creamy tzatziki dressing over the top and toss everything together gently until well coated. Taste and adjust seasonings as needed.
  5. Serve: Enjoy the Greek orzo pasta salad immediately at room temperature, or chill it to serve cold for a refreshing dish.

Notes

  • To ensure the tzatziki dressing is not watery, be sure to squeeze out as much liquid as possible from the grated cucumber.
  • This salad can be prepared a few hours ahead and stored in the refrigerator; toss again before serving.
  • Use good quality extra virgin olive oil for the best flavor in the dressing.
  • Substitute feta with a dairy-free alternative to make the salad vegan-friendly.
  • Leftovers keep well refrigerated in an airtight container for up to 3 days.

Find it online: https://yumntasty.com/greek-orzo-pasta-salad-with-creamy-tzatziki-dressing-recipe/