Easy Greek Pasta Salad

Tracy Alexander


Got this out of Pillsbury's Fast and Healthy Cookbook. I often double this recipe - and still no leftovers! You can tweak this recipe, adding/swapping different ingredients, such as cherry tomatoes, extra feta, or even making it more veggie than pasta. The possibilities are endless. Make it your own!


★★★★★ 1 vote

25 Min


  • 6 oz
    uncooked orzo or rosemarina (rice-shaped pasta)
  • 3/4 tsp
    grated lemon peel
  • 1/3 c
    lemon juice
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    dijon mustard
  • 4 tsp
  • 1
    medium cucumber, seeded chopped (1-1/4 cups)
  • 2
    italian plum tomatoes, chopped
  • 1/2 c
    chopped red onion
  • 12
    medium pitted ripe olives, halved
  • 1/4 c
    chopped fresh mint leaves
  • 4
    lettuce leaves
  • 1/4 c
    crumbled feta cheese

How to Make Easy Greek Pasta Salad


  1. Cook orzo to desired doneness as directed on package.
  2. Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well blended. Set aside.
  3. Drain orzo; rinse with cold water. Drain well. In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
  4. Line 4 individual salad plates with lettuce. Spoon salad onto lettuce. Sprinkle with cheese.

Printable Recipe Card

About Easy Greek Pasta Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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