Tasty Greek Orzo Salad with Feta
This fresh and flavorful Greek Orzo Salad combines tender orzo pasta with ripe tomatoes, cucumbers, olives, and crumbled feta cheese, tossed in a zesty lemon-oregano dressing. Perfect for a light lunch or side dish.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup Kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped optional
- 0.33 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt or to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, black pepper, and salt until well combined.
- Pour the dressing over the orzo mixture and toss gently to combine all ingredients evenly.
- Gently fold in the crumbled feta cheese, then refrigerate the salad for at least 30 minutes before serving for best flavor.
Notes
This salad can be served chilled or at room temperature. Garnish with extra parsley or a lemon wedge for added freshness.