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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade Feta Olive Salad

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A fresh, zesty, and fuss-free Greek orzo pasta salad with creamy feta and briny Kalamata olives, perfect for a light Mediterranean-inspired meal or side dish.

Ingredients

Scale
  • 1 ½ cups (about 270g) uncooked orzo pasta
  • ¾ cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup (about 2 lemons) fresh lemon juice
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together ¼ cup (60ml) fresh lemon juice, ⅓ cup (80ml) extra virgin olive oil, 1 teaspoon dried oregano, 1 minced garlic clove, salt, and freshly cracked black pepper. Taste and adjust seasoning as needed.
  3. Add about ¾ cup of crumbled feta cheese to the dressing. Using the back of your spoon or fork, gently mash and stir the feta into the dressing to give it a creamy texture.
  4. Dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop ¼ cup red onion, and roughly chop ¼ cup fresh parsley. Add all these to the bowl with cooled orzo.
  5. Toss in ¾ cup halved Kalamata olives.
  6. Pour the feta dressing over the orzo and veggies. Toss gently but thoroughly to coat everything evenly.
  7. Cover and refrigerate for at least 30 minutes to let flavors marry. Taste before serving and adjust seasoning if necessary. Garnish with a sprinkle of fresh parsley or extra feta if desired.

Notes

Rinse the orzo after cooking to cool it quickly and help the dressing stick better. Chop ingredients evenly for best texture. Chill the salad for at least 30 minutes before serving to let flavors meld. Adjust salt carefully due to salty olives and feta. Store leftovers covered in the fridge for up to 3 days and stir before serving again.

Nutrition

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

Find it online: https://yumbelle.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-feta-olive-salad/