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Fresh Greek Orzo Pasta Salad with Feta and Olives

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A quick and easy Mediterranean-inspired pasta salad featuring orzo, fresh vegetables, tangy lemon dressing, feta cheese, and kalamata olives. Perfect for summer gatherings or a light lunch.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced (partially peeled)
  • ½ cup (75g) kalamata olives, pitted and halved
  • ¼ small red onion, thinly sliced (optional)
  • ½ cup (about 100g) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Let it drain thoroughly for 5 minutes.
  3. In a small bowl, whisk together ¼ cup (60ml) extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, and salt and pepper to taste. Adjust acidity if desired.
  4. While the orzo cooks, halve the cherry tomatoes, dice the cucumber, pit and halve the kalamata olives, thinly slice the red onion if using, and chop the fresh parsley.
  5. In a large mixing bowl, combine the cooled orzo, chopped vegetables, and olives. Pour the dressing over and toss gently but thoroughly to coat.
  6. Crumble ½ cup (100g) feta cheese over the salad and carefully fold it in. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  7. Serve immediately or chill for 30 minutes to let flavors meld. If chilled, stir gently before serving.

Notes

Do not overcook the orzo; aim for al dente to avoid mushy texture. Rinse orzo under cold water after cooking to stop cooking and cool it. Whisk dressing well to blend oil and vinegar. Fold in feta gently to keep chunks intact. If salad seems dry after chilling, add a drizzle of olive oil and lemon juice before serving. For gluten-free, substitute orzo with quinoa or gluten-free orzo. Vegan versions can use vegan cheese or marinated tofu.

Nutrition

Keywords: Greek salad, orzo pasta salad, feta cheese, kalamata olives, Mediterranean salad, easy pasta salad, summer salad, vegetarian salad

Find it online: https://milaspoon.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-feta-and-olives/