Greek Orzo and Quinoa Salad

Ingredients for Pasta

  • 1 can (6-oz.) large California Black Olives
  • 1 cup cherry tomatoes
  • 1/2 feta cheese, cubed
  • 1/2 lb. orzo pasta, cooked
  • 1 cup quinoa, cooked
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, diced
  • 2 tablespoons Italian parsley, finely chopped (reserve for garnish)

Ingredients for Vinaigrette

  • Juice of 1 lemon (¼ cup)
  • 1/3 cup olive oil
  • 1 garlic clove, minced
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon oregano
  • Pinch of sugar
  • Salt and pepper to taste


  1. In a bowl combine all the ingredients for the pasta salad and toss. Coat evenly with the lemon vinaigrette. Refrigerate 1-2 hours. Garnish with finely chopped parsley before serving.
  2. Lemon Vinaigrette: In a small bowl whisk together all the ingredients, adjusting the seasonings to your taste.

For extra flavor, I cook my quinoa and orzo separately in chicken broth and a tablespoon of lemon instead of water. It gives this salad incredible flavor. You can also throw in a clove of garlic or two with the chicken broth before serving.