Greek-Style Orzo Salad with Feta, Pumpkin Seeds & Herbs
A refreshing and hearty orzo salad packed with Mediterranean flavors — tangy feta, crunchy pumpkin seeds, fresh herbs, and a citrusy olive oil dressing. It’s colorful, wholesome, and ready in under 30 minutes!
⏱ Time:
Prep: 10 minutes
Cook: 10 minutes
Assemble: 5 minutes
Total: 25 minutes
Ingredients
For the Salad:
1 cup uncooked orzo pasta
¾ cup crumbled feta cheese
½ cup cherry tomatoes, halved (optional)
¼ cup red onion, finely chopped
¼ cup pumpkin seeds (pepitas), toasted
¼ cup fresh parsley, chopped
2 tbsp fresh mint or dill, chopped
½ cucumber, diced (optional)
1 tbsp capers or olives (optional)
For the Dressing:
3 tbsp extra virgin olive oil
1½ tbsp lemon juice (or more to taste)
1 tsp lemon zest
1 tsp dried oregano
1 small garlic clove, minced or grated
Salt & black pepper, to taste
Instructions:
1. Cook the Orzo:
Cook orzo in salted boiling water according to package instructions (about 8–10 minutes).
Drain and rinse with cold water to cool. Let it drain well.
2. Toast Pumpkin Seeds (if needed):
In a dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes until lightly golden and popping. Set aside.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine cooled orzo, feta, tomatoes, onion, herbs, cucumber, and pumpkin seeds.
Pour the dressing over and toss to coat evenly.
5. Chill or Serve:
Serve immediately or refrigerate for 20–30 minutes to let flavors meld. Top with extra feta or seeds before serving.
Tips & Variations:
Make it a meal: Add grilled chicken, salmon, or chickpeas for extra protein.
Add greens: Toss in arugula or spinach for extra freshness.
Try other herbs: Fresh basil or chives also work well.
❓ Frequently asked questions FAQs:
Q: Can I make this ahead of time?
A: Yes! This salad holds up well for 2–3 days. Just add the pumpkin seeds before serving to keep them crunchy.
Q: Can I use another grain instead of orzo?
A: Definitely — quinoa, couscous, or farro work great.
Q: Is this salad vegan?
A: To make it vegan, simply replace feta with a plant-based alternative or omit it.
Nutritional Information
Calories: 310
Protein: 9g
Fat: 18g
Carbs: 28g
Fiber: 3g