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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade Feta Olives

Greek Orzo Pasta Salad - featured image
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A quick and easy Greek-inspired orzo pasta salad featuring tangy feta, briny Kalamata olives, fresh vegetables, and a lemon-oregano dressing. Perfect for a light meal or side dish with a Mediterranean flair.

Ingredients

Scale
  • 1 ½ cups (about 300g) orzo pasta
  • 1 cup crumbled feta cheese (about 150g)
  • ½ cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (300g) of orzo pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop the cooking process and cool the pasta for the salad. Let it drain well.
  3. While the orzo cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley. Pit and halve the Kalamata olives if needed.
  4. In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, minced garlic (optional), and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, add the cooled orzo, chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over the salad.
  6. Use a wooden spoon or spatula to gently mix everything together, being careful not to break up the feta too much.
  7. Serve immediately or chill for 30 minutes to allow the flavors to meld better. Give it a quick stir before serving.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse pasta after cooking to stop cooking and cool it for salad. Gently crumble feta by hand to keep chunks. Adjust salt carefully as feta and olives add saltiness. Fresh herbs can replace dried oregano using about three times the amount. Salad tastes better after chilling for 30 minutes. Add extra lemon juice or olive oil if salad tastes dry after chilling.

Nutrition

Keywords: Greek orzo salad, feta cheese salad, Mediterranean pasta salad, easy pasta salad, orzo pasta recipe, healthy salad, vegetarian salad

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