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Fresh Mediterranean Orzo Pasta Salad with Feta and Olives

Mediterranean Orzo Pasta Salad - featured image
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A quick, light, and vibrant Mediterranean-inspired orzo pasta salad featuring creamy feta, briny olives, and fresh vegetables, perfect for summer picnics and easy meals.

Ingredients

Scale
  • 1 ½ cups (about 280 grams) orzo pasta
  • ¼ cup (60 ml) extra virgin olive oil
  • ¾ cup (about 150 grams) crumbled feta cheese (small-curd preferred)
  • ½ cup (about 75 grams) Kalamata olives, pitted and sliced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium pot. Add 1 ½ cups (280 g) of orzo and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. Drain the orzo in a colander and rinse briefly under cold water to stop cooking. Set aside to cool for about 10 minutes.
  2. While the orzo cools, dice the cucumber, halve the cherry tomatoes, finely chop the red onion (if using), chop the parsley, and mince the garlic.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, and a pinch of salt and black pepper. Taste and adjust seasoning.
  4. In a large mixing bowl, combine the cooled orzo, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Pour the dressing over the salad.
  5. Gently toss the salad to evenly coat ingredients with the dressing without breaking down the feta too much.
  6. Refrigerate the salad for at least 20 minutes to allow flavors to meld. If short on time, 10 minutes will suffice. The salad tastes even better the next day.
  7. Before serving, give the salad a quick stir and adjust salt, pepper, or lemon juice as needed.

Notes

Rinse orzo under cold water after cooking to stop cooking and prevent sticking. Be gentle when mixing to keep feta chunks intact. Soak olives in water for 10 minutes if too salty. Salad tastes better after resting in fridge for a few hours or overnight. Fresh lemon juice is preferred for best flavor.

Nutrition

Keywords: orzo pasta salad, Mediterranean salad, feta cheese, olives, summer salad, easy pasta salad, healthy lunch, picnic recipe

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