Chilled Orzo Pasta with Summer Vegetables and a Greek Seasoning

What a great way to feature summer vegetables! You can use most any type of vegetable you have on hand or in your garden. Not only is this an easy make ahead salad, but is perfect for a picnic and feeds a crowd. Serve it as a side dish or as a meal by adding cooked and chilled shrimp or chicken cubed.


1 lb. of orzo pasta
3 Roma tomatoes about 1 1/2 cups
1 English cucumber or regular, peeled and finely diced
1/2 cup of feta cheese, crumbled
1/2 cup finely diced red onions
1 cup of pitted kalamata olives
3 sprigs of fresh mint, stems removed and chiffonade
1/4 cup of fresh lemon juice about 1 juicy lemon
1 tablespoon of Greek seasoning
1 cup of extra virgin olive oil
1 teaspoon of kosher salt


Cook pasta per package instructions. Drain and chill under cold water. Set aside. In a large bowl add all remaining ingredients and add orzo once cooled. Mix and chill for at least an hour. Garnish with additional sprigs of mint if desired.

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