Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything.
This Greek Orzo Pasta Salad is one of those recipes you can serve with a lot of different dishes. We love it with our favorite grilled steak or chicken, and also on its own.
I have had orzo in my pantry for months, it’s one of those kinds of pasta I don’t use often but I should. Orzo tastes just like pasta, and it’s so easy to work with. Earlier this week I made it to Costco to get groceries it was a nightmare thanks to all the panic shopping going on because of COVID-19. I got lots of fresh produce and a big thing of feta crumbles, yum! I had everything on had to create this delicious Greek Orzo Pasta Salad!
Can I take this moment to do a little bragging? Okay! Both my kids thought Greek Orzo Pasta Salad was delicious!! They usually do not love dishes with diced raw onion, but no complaining this time, yay!
This Pasta Salad is perfect for lunch, dinner, a bbq, and even a gathering! Enjoy friends!
Love easy side dishes also try, Healthier Hawaiian Macaroni Salad, Beet, and Goat Cheese Salad + Golden Balsamic Dressing, Instant Pot Lemon Chicken Orzo Soup, and Mediterranean Quinoa Salad.
- 1 cup orzo, dry
- 2/3 cup cherry tomatoes, halved
- 2/3 cup cucumbers, chopped
- 1/4 cup feta crumbles
- 3 tbsp red onion, chopped
- 1/4 black olives, diced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp red wine vinegar
- salt & pepper to taste
- Cook orzo till al dente. Drain and run under cold water till completely cooled.
- Combine orzo, tomatoes, onion, cucumbers, olives, and onion in a mixing bowl.
- In a small bowl combine lemon juice, olive oil, garlic powder, dried oregano, and red wine vinegar. Whisk till combined.
- Pour over the salad and stir.
- Fold in the feta.
- Taste, season with salt and pepper.
- Serve garnishes like fresh dill or parsley and lemon wedges.
If you like more feta or onion you can always taste and adjust to your preference.
Instant Pot Lemon Chicken Orzo Soup is cozy and comforting with bright fresh flavor from the lemons. This soup is healthy and tasty, made with simple ingredients, and the perfect meal for any night of the week.
Fall is in full swing around here and that means kids are back in school and schedules are crazy busy. Instant pot and slow cooker meals have saved the day for me. Monday’s, in particular, are our busiest day, we often don’t get home till 7 pm. So creating a delicious meal from scratch needs to be quick and easy!
My kids absolutely love this cozy and delicious soup with crunchy buttered sourdough. Fall is my favorite time cause that means loads and loads cozy delicious soup. I’m on a mission to turn hubs into a soup lover too, he still doesn’t consider soup to be a ‘meal’ ha! Don’t worry I will eventually turn him.
I made the Lemon Chicken Orzo soup with chicken breast but you can use chicken thighs too. I drop my chicken breasts in whole and shred them after the soup is cooked however you can cube them before cooking if you prefer a chunkier bite. Orzo pasta comes in whole wheat if you are looking for a healthier option and it is super cheap!
Can I make Lemon Chicken Orzo Soup Stovetop?
Add 2 tbsp cooking oil or butter to your soup pot. Over medium-high heat sautee your diced onion, carrot, celery, and lemon zest till tender and fragrant.
Add-In your chicken breast and seasonings, cook 4 mins each side. You can also use pre-cooked shredded chicken if you choose to do this go ahead and skip this step.
Add in the broth and bring to a simmer for 20 mins. Add the orzo and stir till softened. If you are using pre-cooked chicken stir it in.
Shred your chicken if needed and add it back to the soup back to the soup. Stir in your spinach, lemon juice, parsley, and dill. Adjust seasonings to taste!
Dish, garnish, serve and enjoy!
- 2 tbsp butter or oil
- 3 carrots, chopped (about 1 cup)
- 1/2 white onion, chopped (about 1 cup)
- 3 celery stalks, chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 2 chicken breasts
- 1 tsp lemon zest
- 1/2 tsp pink salt
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 32 ounces chicken stock
- 1 cup water
- 1/2 cup orzo
After Pressure Cooking:
- 2 cups spinach
- 3 tsp fresh lemon juice, can adjust and add more if you like
- 1/4 cup parsley, diced
- 2 tbsp dill, diced, plus more for topping
- - fresh parsley and dill
- - grated parmesan cheese
- - lemon wedges
- - crisp sourdough bread
- Chop veggies and have all ingredients prepped before starting to cook the soup. Pressure cooking is quick so make sure you have everything prepped and ready.
- Turn pot on the sauté setting. Once the pot is hot add your butter or oil. Add in the onions and garlic stirring till tender and fragrant.
- Add in the lemon zest, carrots, and celery stirring frequently for about 35 seconds.
- Add in the chicken, salt, pepper, and oregano. Give it a quick stir and add the broth and orzo.
- Place lid on your pressure cooker and make sure the pressure regulator is set to the sealing position.
- Select the "manual" program, then set the time to 4 minutes at high pressure. You can also select the "soup" program and follow the same cooking time. It will take 7-10 minutes for your pressure cooker to come up to pressure for the actual cooking to begin.
- When the soup is done wait about 5 minutes and do a 'Controlled' Quick Release of the steam. PLEASE BE CAREFUL WHEN RELEASING THE STEAM. When ready remove lid.
- Pull out chicken breasts and shred with 2 forks, place chicken back in the pot.
- Add in the lemon juice, spinach, parsley, and dill. Adjust seasonings! I like a lot of lemon juice so I typically will add more lemon juice and salt.
- Dish, Garnish, Serve, and Enjoy!!