Looking for a fresh and colorful side salad or light lunch that’s bursting with Mediterranean flavors? Look no further than this Orzo Pasta Greek Salad with Lemon-Basil Tahini Dressing. This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.
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You will love this Greek Orzo Salad Recipe
There are many reasons why I love this Greek Orzo Pasta Salad, and you will, too:
- Bursting with flavor. This salad is loaded with fresh, vibrant ingredients that bring a ton of flavor to every bite. From juicy cherry tomatoes to tangy Kalamata olives to sweet artichoke hearts, this salad has something for everyone.
- Easy to make. With just a few steps, you can whip up this salad in no time. Cook the orzo pasta, chop the vegetables and toss with the dressing. How easy is that?
- Versatile. This salad can be served as a side dish or light lunch, making it a versatile addition to your recipe collection. You can also customize it to your liking by adding or swapping ingredients.
- Nutritious. This salad is not only delicious but also packed with nutritious ingredients. Orzo pasta is a good source of carbohydrates, and the vegetables provide a variety of vitamins, minerals and antioxidants.
Lemon Orzo Salad Ingredients
A few years ago, Robert and I spent two weeks in Greece, and we both loved the food – especially the flavorful, colorful salads. I came home and soon started playing around with creating my own version of a Greek-inspired pasta salad, and this recipe is the result. Here’s what you’ll need to create this refreshing salad in your own kitchen:
- Lemon-Basil Tahini Dressing (see details in recipe card below) – can substitute my Dijon Vinaigrette dressing
- Dry orzo pasta
- Lemon flavored extra virgin olive oil (or regular EVOO)
- Canned artichoke hearts in water
- Fresh or smoked Mozzarella cheese – can substitute feta cheese crumbles
- Pitted ripe olives, preferably Kalamata
- Green bell pepper
- Grape or cherry tomatoes
- Shallots
- Kosher salt
- Fresh ground pepper
- Fresh Italian (flat leaf) parsley, for garnish
Dressing for Orzo Salad
Since I love hummus, and the Greek often serve it alongside salad, I decided a Tahini-based dressing would be perfect. Why, you ask? Because Tahini is the base in hummus!
So, after several attempts (and trips up the stairs to Robert’s office, with spoonfuls of dressing for him to taste), I finally landed on what we both think is the perfect flavor balance, between the nutty, somewhat bitter taste of tahini and the fresh citrus flavor of lemon, tartness of vinegar and sweetness of honey and basil. The resulting Lemon-Basil Tahini Dressing is fresh, lemon-y, and a bit nutty in flavor.
How to make Greek Lemon Orzo Salad
Here’s an overview of how to put together this pasta salad:
- Make Lemon Basil Tahini Dressing (or whatever dressing you’re using).
See details in recipe card below. - Cook orzo; cool.
Cook orzo according to package directions. Drain, rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together. - Dry artichoke hearts.
Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters. - Toss all ingredients; season.
When the pasta is cooled, stir in a few tablespoons of the dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
How to serve Orzo Greek Salad
Serve salad at room temperature in a large bowl or platter. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.
Note that it’s important for the dressing to sit at least one hour before serving. The flavor changes significantly after the dressing rests!
Storing Greek Orzo Salad
Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, tossed with olive oil, placed in a zip top baggie and refrigerated.
If you have leftovers, place in an airtight container and refrigerate. It will last up to 2 days.
Greek Orzo Pasta Salad FAQs
No you don’t rinse orzo before cooking. However, it is a good idea to rinse it after cooking if using in a salad.
Orzo is a pasta, not a rice.
Orzo and rice are both healthy sources of carbohydrates, and their nutritional value can vary depending on the specific type and how they are prepared. One cup of cooked orzo pasta (about 150 grams) contains approximately 42 grams of carbohydrates, 7 grams of protein and 1 gram of fat. One cup of cooked white rice (about 158 grams) contains approximately 45 grams of carbohydrates, 4 grams of protein and 0.4 grams of fat.
Orzo is traditionally made with semolina flour and a liquid, usually water. It can also be made with whole-grain flour and/or egg instead of water.
Greek Lemon Orzo Salad
This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.
- Prep Time: 10 mins
- Refrigeration time for dressing: 30 mins
- Cook Time: 8 mins
- Total Time: 48 minutes
- Yield: 6 side servings 1x
- Diet: Vegetarian
Ingredients
Lemon-Basil Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1/4 cup packed fresh basil leaves
- 2 garlic cloves, chopped or pressed
- 1 tablespoon honey, or more to taste (see Note)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon balsamic vinegar (can substitute white balsamic vinegar)
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt, or more to taste
- Fresh ground pepper, to taste
- 1/4 cup water – add as needed to thin (see directions)
Greek Orzo Salad
- 5 ounces dry orzo pasta
- 1 tablespoon lemon extra virgin olive oil (or regular EVOO)
- 1 (14-ounce) can artichoke hearts in water, drained
- 3/4 cup chopped fresh or smoked Mozzarella cheese (can substitute feta cheese crumbles)
- 1/2 cup halved pitted ripe olives, preferably Kalamata
- 1/2 cup seeded and chopped green bell pepper (around 1 medium)
- 1/2 cup grape or cherry tomatoes, halved (quartered if large)
- 1/4 cup chopped shallots
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Fresh Italian (flat leaf) parsley, for garnish
Instructions
Lemon-Basil Tahini Dressing
- Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
- Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth and mixture resembles mayonnaise.
- If needed (depends on thickness of tahini used), slowly add water, a tablespoon at a time, to thin the dressing ( usually use 3 to 4 tablespoons).
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Bring to room temperature, taste, and adjust seasonings (ground pepper, honey and/or salt) as needed.
Greek Orzo Salad
- Cook the orzo according to package directions. Drain rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together.
- Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters.
- When the pasta is cooled, stir in a few tablespoons of the Tahini Dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
- Serve in a large bowl or platter at room temperature. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.
Notes
Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more honey as needed.
Make ahead: Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, placed in a zip top baggie and refrigerated.
- Category: side salads, pasta salads, easy entertaining, vegetarian
- Method: no bake
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 368
- Sugar: 5.8 g
- Sodium: 385.5 mg
- Fat: 23.4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 31.7 g
- Fiber: 4.7 g
- Protein: 11 g
- Cholesterol: 2.5 mg
