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Fresh Greek Orzo Pasta Salad with Feta

Greek Orzo Pasta Salad - featured image
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A light, refreshing Greek-inspired orzo pasta salad with feta cheese, Kalamata olives, and a zesty lemon-oregano dressing, perfect for summer parties and gatherings.

Ingredients

Scale
  • 1 ½ cups (270 grams) dry orzo pasta
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup (100 grams) crumbled feta cheese
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup (150 grams) grape tomatoes, halved
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon fresh oregano, finely chopped (or ½ teaspoon dried oregano)
  • ⅓ cup (80 ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts or 4 liters) to a boil. Add 1 ½ cups (270 g) of orzo and cook uncovered for 8-9 minutes until al dente, stirring occasionally.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process and cool the pasta. Drain well and transfer to a large mixing bowl.
  3. In a small bowl or jar, whisk together ⅓ cup (80 ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons), 1 minced garlic clove, 1 teaspoon chopped fresh oregano (or ½ teaspoon dried), and salt and pepper to taste. Adjust seasoning as needed.
  4. Dice 1 medium English cucumber, halve 1 cup (150 g) grape tomatoes, finely chop ¼ cup red onion if using, and chop ¼ cup fresh parsley. Combine these with the cooled orzo in the large bowl.
  5. Add ½ cup pitted and halved Kalamata olives and ¾ cup (100 g) crumbled feta cheese gently, so the feta doesn’t break down too much.
  6. Pour the dressing over the salad and toss gently until everything is evenly coated. Be careful not to overmix, especially with the feta.
  7. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it one last gentle toss and adjust salt or lemon juice if needed. Serve chilled or at room temperature.

Notes

Cook orzo al dente to avoid mushiness. Rinse pasta under cold water immediately after cooking to stop cooking and prevent clumping. Use fresh lemon juice for best flavor. Fold feta gently to keep chunks intact. Chill salad for at least 30 minutes before serving to allow flavors to meld. Prepare dressing separately if making ahead and toss just before serving.

Nutrition

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

Find it online: https://elaraeats.com/fresh-greek-orzo-pasta-salad-with-feta-easy-recipe-for-summer-parties/