Often my cravings tell me more about what I want, than the produce tables at the farmer’s market.
I know fresh tomatoes and cucumbers aren’t exactly deep winter foods, but I really just needed to combine them in a bowl with salty feta…. juuust to be sure.
This pasta salad feels extra indulgent because it tastes like early summer when most of you are ankle-deep in slush. Â To be fair, this pasta salad is also loaded with an almost embarrassing amount of sheep’s milk feta. Â So… should we start counting the days until Memorial Day now? Â Too soon?
I really respect recipes that come together by the handful in a large bowl. Â It just feels right.
The vegetables are fresh and crisp. Â They’re juicy too!
Feta cheese is added in abundance, as is sea salt and fresh cracked black pepper. Â I like to chop my basil at the last minute, to keep it from bruising and browning excessively.
A simple lemon vinaigrette is shaken in a mason and generously poured over the pasta.
After the two-spoon-toss, tadaaa!
It’s lunch. Â It’s dinner. Â It’s just stand in the kitchen and eat as much as you want.
It feels a bit silly to write out a recipe for this salad. Â It’s mostly just handfuls of pasta, chopped tomatoes, cucumber and feta. Â Where you see cups in the recipe below, feel free to just eyeball it and toss ingredients in by the handful. It’s more fun that way, really!
It’s Not Summer Yet Greek Pasta Salad
adapted from Ina Garten and the rest of the internet
For the Dressing:
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
sea salt and fresh cracked black pepper to taste
For the Pasta Salad:
5 cups cooked orzo pasta
2 cups de-seeded and coarsely chopped English Cucumbers
2 cups halved cherry tomatoes
1 heaping cup crumbled feta cheese
1/2 cup thinly sliced purple onion
1/3 cup chopped fresh basil
sea salt and fresh cracked black pepper to taste
I like to make my salad dressings in a mason jar with a tight-fitting lid. Â If you don’t have a jar, you can also vigorously whisk the mixture in a large bowl.
In a medium mason jar combine olive oil, lemon juice, shallots, mustard, honey, and a pinch of salt a fresh cracked black pepper. Â Secure the lid tightly and shake vigorously until emulsified. Â Taste and season with more lemon, honey, salt, or pepper as necessary. Â Set aside.
In a large bowl toss together orzo pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil. Â Season lightly with salt and pepper. Â Just before serving, drizzle in the dressing. Taste and season accordingly. Â Serve immediately. Â
81 Responses
Made something similar to this the other day. So yummy!
Yum! This looks delicious! And sheep’s milk feta is the best :)
This looks yummy! Can’t wait to try it!
It’s going to be in the 50s (almost 60s!!!!) through the weekend, so I’m pretending it’s summer. This recipe will do nicely.
A greek salad like this, with the orzo, and the honey-dijon in the dressing, oh this would be delish! pinned
I’m in love with orzo, especially in pasta salads! I love that you used sheep’s milk feta, it has such a nice taste compared to cow’s milk. pinned.
ohh this looks so delicious :) thanks for sharing!
xo, cheyenne
Yes. We should totally start counting the days to Memorial Day RIGHT NOW.
And this both looks fantastic, and does remind me of lots of the pasta salads made with orzo I made around Memorial Day last year. I think I had a big bag of orzo left over from a recipe, I think it was one of Tracy’s soups, but as I was leaving LA in June I was trying to empty out my cupboards (hope you’re enjoying my Wok, by the way!!) so I made so many tomato, cucumber, red onion, orzo, and whatever else I had left combos!
I am going to say yes to all of these variations to the greek salad. I think as long as it retains the essence of the dish ( a salty, sweet refreshing salad); you changes are going to be well received by even the most die hard Greek salad purist.
It’s summer here is Australia so it’s not to early for me. Yum
perfect!
I’m not usually much of a pasta salad eater, but this looks good!
For a yummy twist, soak the onion in the vinaigrette for a few minutes while you chop the other veggies …it just makes it slightly tender and a bit less pungent
Oh yes pleaaaase! Takes me back to summer holidays :) Going to pin this immediately!
Want to dive right into this!
No, most definitely not too early to start the countdown to Memorial Day. I started December 26th. :)
fabulous recipe! Have made it several times!
I’m thrilled with this recipe. I’ve been summoned to bring to many a barbecue! Thanks, so yummy!
I was just sitting here at work (yikes!) thinking about whether I’d be able to find Israeli couscous for the salad I want to make tomorrow (I’m in Greece, so NOT always easy to find the ingredients I want!), when I read this post. You’ve given me the fabulous idea of using orzo instead, Joy – plenty of that to be found here!! Thank you! And of course I love this salad of yours … the Greeks eat Greek salad all year round so why shouldn’t you?
spring came early where i live – so this dish is totally season appropriate! YUM! the colours are beautiful and it looks so light and delicious! … even with all that feta ;)!
Let’s keep pretending it’s summer, I’m totally down!
This is fabulous. Minneapolis just got 10 inches of snow last night. I’m all about pretending it’s summer!!
https://sometimesgracefully.com
This is one I’ve made before, but want to try your dressing. Problem is I’m trying to inch my way to a vegan diet and I’m thinking without the feta this will be less than stellar.
My cravings know what I want too and right now it’s this. Summer needs to hurry up!
it’s too cold for pasta salad for me! but when it warms up, i would definitely make this (with some kalamata olives thrown in for extra Greekness and goodness)
Oh yes. I’m craving summer produce as well. At least it’s still kind of citrus season and citrus makes me think summertime. That salad looks delicious. But I would add tons of kalamatas to mine. A new found love!
Orzo pasta is my FAVOURITE, I make something very similar in the summer but I use goat cheese and it’s SO yummy!! But I think maybe I will make this soon… bring back memories of summer :)
Love this delicious combo of flavors, makes me yearn for summer to be here now!