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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade with Feta and Olives

Greek orzo pasta salad - featured image
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A bright, salty, and tangy Greek orzo pasta salad featuring Kalamata olives, creamy feta, fresh herbs, and a lemony vinaigrette. Perfect for quick meals, picnics, or potlucks.

Ingredients

Scale
  • 1 1/2 cups (280 grams) dry orzo pasta
  • 1 cup (150 grams) Kalamata olives, pitted and halved
  • 1 cup (150 grams) feta cheese, crumbled
  • 1 medium cucumber, diced
  • 1 cup (about 150 grams) cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh oregano, minced (optional)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 1/2 cups (280g) orzo pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water thoroughly.
  3. In a small bowl, whisk together juice of 1 lemon (about 3 tbsp), 1/4 cup (60 ml) extra virgin olive oil, minced garlic clove, and a pinch of salt and freshly ground black pepper. Taste and adjust acidity or olive oil balance as you prefer.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop 1 small red onion (soak in cold water for 10 minutes if you want to mellow it), and finely mince 1/4 cup parsley and 1 tbsp oregano if using.
  5. In a large mixing bowl, toss the cooled orzo with cucumbers, tomatoes, red onion, Kalamata olives, and crumbled feta. Pour the dressing over and gently toss to combine, being careful not to break up the feta too much.
  6. Taste the salad and add more salt, pepper, or lemon juice if needed.
  7. Cover and refrigerate for at least 30 minutes before serving to let flavors marry and herbs infuse.

Notes

Do not overcook the orzo; aim for al dente. Rinse orzo under cold water to stop cooking and remove excess starch. Use block feta for better texture. Soak red onion in cold water to mellow sharpness if desired. Toss salad gently to keep orzo fluffy. Refrigerate at least 30 minutes before serving for best flavor. If salad feels dry after chilling, drizzle more olive oil or a splash of water.

Nutrition

Keywords: Greek orzo pasta salad, feta, Kalamata olives, Mediterranean salad, easy pasta salad, healthy salad, quick lunch, vegetarian salad

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