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Feta Caesar Pasta Salad

When it comes to summer and grilling (and the Fourth of July!) the only side you need aside from sweet corn, is this Feta Caesar Pasta Salad. Easy to throw together, skips the mayo-heavy dressing and is a total crowd pleaser. 
Course Side Dish
Cuisine American
Keyword pasta salad, sides, easy sides, barbecue sides, orzo, orzo salad, caesar salad,
Prep Time 20 minutes
Cook Time 8 minutes
0 minutes
Total Time 28 minutes
Servings 8 people
Calories 217kcal
Author Nicole
Cost $10


  • Saucepan
  • Mixing bowls


  • 1 1/4 cups dried orzo
  • 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1/4 cup Greek yogurt
  • 1 large garlic clove, grated
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 tsp anchovy paste
  • 1/2 cup grated parmesan cheese
  • 4 oz crumbled feta
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped chive
  • 1/2 cup diced red onion
  • 2 cups roughly chopped butter lettuce


  • Bring a large pot of water to a rolling boil. Season with salt, it should taste as salty as the sea. Cook orzo until ardente. Drain and rinse under cold water. 
  • Add lemon juice, red wine vinegar, dijon , greek yogurt, olive oil, salt, anchovy paste, and parmesan cheese together in a small bowl. Season dressing to taste with salt and pepper. 
  • Toss orzo with dressing. Add feta, cherry tomatoes, chive, red onion and lettuce. Toss again until dressing has evenly coated the ingredients. Season pasta to taste with salt and pepper. 


Dressing adapted from How Sweet Eats


Calories: 217kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 459mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 1mg