Greek Orzo Pasta Salad with Feta and Kalamata Olives
A fresh Mediterranean pasta salad with orzo, cucumbers, cherry tomatoes, olives, and feta, tossed in a lemon-oregano dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook orzo in salted boiling water until al dente. Drain, rinse under cold water, and toss with a drizzle of olive oil.
- Prepare vegetables: halve tomatoes, dice cucumber, chop red onion, and slice olives. Combine in a large bowl.
- Add feta and parsley.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Combine orzo with vegetable mixture and pour dressing over. Toss gently.
- Refrigerate at least 30 minutes before serving. Stir gently before serving.
Notes
Dress just before serving for freshness. Avoid overcooking orzo. Optional add-ins: bell peppers, zucchini, or grilled chicken.