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Easy Refreshing Greek Orzo Pasta Salad with Feta and Olives

Greek Orzo Pasta Salad - featured image
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A quick and flavorful Greek-inspired orzo pasta salad featuring briny Kalamata olives, tangy feta, crisp cucumbers, and a punchy lemon-herb dressing. Perfect for summer lunches, potlucks, or as a light side dish.

Ingredients

Scale
  • 1 ½ cups (270 grams) dry orzo pasta
  • ¾ cup (120 grams) crumbled feta cheese
  • ½ cup (80 grams) pitted and halved Kalamata olives
  • 1 medium cucumber, diced (about 1 cup)
  • 1 cup cherry tomatoes, halved (optional)
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh parsley
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring 4 cups (1 liter) of salted water to a boil. Add 1 ½ cups (270 g) orzo pasta and cook uncovered for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  2. Drain the orzo well in a colander and rinse under cold water to stop cooking and cool the pasta. Let it drain completely (about 5 minutes).
  3. In a small bowl, whisk together 3 tablespoons fresh lemon juice, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, and a pinch of salt and pepper. Adjust seasoning to taste.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, and ¼ cup fresh parsley.
  5. In a large bowl, combine the cooled orzo, diced cucumber, cherry tomatoes, red onion, parsley, ½ cup pitted Kalamata olives, and ¾ cup crumbled feta cheese.
  6. Pour the dressing over the salad and gently toss with a large spoon or salad tongs until everything is evenly coated, being careful not to mash the feta or tomatoes.
  7. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

Notes

Rinse the cooked orzo under cold water to stop cooking and prevent sogginess. Add dressing while orzo is slightly warm for better absorption, then chill to balance flavors. Crumble feta fresh before serving to keep it moist. Be gentle when tossing to avoid mashing feta or bruising olives. Salad holds well refrigerated for up to 2 days.

Nutrition

Keywords: Greek orzo salad, pasta salad, feta cheese, Kalamata olives, summer salad, Mediterranean salad, easy pasta salad, healthy side dish

Find it online: https://breezybake.com/easy-refreshing-greek-orzo-pasta-salad-with-feta-and-olives-recipe-for-summer/