When you think of Greek salad, you most likely think of the totally delicious horiatiki, made with tomatoes, onion, cucumbers, feta and kalamata olives. However, there’s another Greek salad that is less known but just as delicious — maroulosalata. Unlike horiatiki, this dish has a romaine lettuce base and combines fresh dill, green onion and (no surprise) plenty of feta cheese. Maroulosalata is the inspiration behind this Greek orzo pasta salad which is a perfect healthy meal for summer gatherings and easy meal prep option. The best part about this Greek orzo pasta salad is it tastes better the longer it sits in the fridge, so it’s recommended to make it in advance and let it sit overnight, if you can wait that long.
Related: My Greek Grandmother’s Moussaka
ingredients
directions
Bring a pot of salted water to a boil and cook your orzo as per package directions.
While the orzo is cooking, chop the green onions and fresh dill. Feel free to dispose of any thick stems. Drain the orzo and transfer to a large bowl.
Add the green onion, feta and dill to the orzo and whisk together the lemon juice and right before pouring over the salad.
Season with salt and freshly ground black pepper to taste. Place in the fridge for at lest 4 to 6 hours or, ideally, overnight. Serve cold and enjoy!
