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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade Feta Olive Salad

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A quick and easy Mediterranean-inspired orzo pasta salad featuring creamy feta, briny Kalamata olives, fresh herbs, and a bright lemony dressing. Perfect for gatherings, picnics, or a light meal.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • ¾ cup (about 120g) Kalamata olives, pitted and halved
  • 1 cup (about 150g) feta cheese, crumbled from a block
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber preferred)
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • ⅓ cup (about 80ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons), freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) 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 using a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly (about 10 minutes).
  3. In a small bowl or jar, whisk together ⅓ cup (80ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons), 1 minced garlic clove, 1 teaspoon dried oregano, and salt and pepper to taste. Adjust acidity if needed.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion (optional), roughly chop ¼ cup fresh parsley and 2 tablespoons fresh mint. Halve ¾ cup Kalamata olives, pitted.
  5. In a large mixing bowl, toss the cooled orzo with the cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
  6. Pour the dressing over the salad and gently mix until everything is evenly coated.
  7. Crumble 1 cup (150g) of block feta cheese over the top and fold it in gently, keeping nice chunks intact.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  9. Let the salad sit for at least 15 minutes before serving to allow flavors to meld. It’s even better the next day.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse pasta after cooking to stop cooking and remove excess starch. Use block feta for creamier texture and crumble gently. Salad tastes better after resting for at least 15 minutes or overnight. Keep chilled until serving. Add a splash of olive oil or lemon juice if salad seems dry after resting. Fresh herbs like parsley and mint are key for flavor. For gluten-free, substitute orzo with quinoa or gluten-free pasta. For vegan, omit feta or use plant-based cheese or marinated tofu.

Nutrition

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

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