Print

Fresh Greek Orzo Pasta Salad Recipe Easy Homemade with Feta and Kalamata Olives

Greek Orzo Pasta Salad - featured image
Print Recipe

A fresh and satisfying Greek orzo pasta salad featuring Kalamata olives, crumbled feta, fresh herbs, and a vibrant lemon-olive oil dressing. Perfect for quick meals, picnics, and gatherings.

Ingredients

Scale
  • 1 ½ cups (280 grams) dry orzo pasta
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese (about 100 grams)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a boil in a large pot. Add 1 ½ cups (280 grams) of orzo pasta and cook uncovered for 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 cooking and cool the pasta. Shake off excess water and transfer to a large mixing bowl.
  3. In a small bowl, whisk together 3 tablespoons fresh lemon juice, ⅓ cup (80 ml) extra virgin olive oil, 1 teaspoon dried oregano, 1 minced garlic clove, and a pinch of salt and pepper until the dressing emulsifies.
  4. Halve 1 cup cherry tomatoes, dice 1 medium cucumber, and finely chop ¼ cup red onion, ¼ cup fresh parsley, and 2 tablespoons fresh dill.
  5. Add the chopped vegetables and herbs to the cooled orzo and toss gently to mix evenly.
  6. Stir in ½ cup halved Kalamata olives and ¾ cup crumbled feta cheese using a gentle folding motion to keep feta chunks intact.
  7. Pour the lemon-oregano dressing over the salad and toss gently but thoroughly to coat.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Stir before serving and optionally add a squeeze of fresh lemon.

Notes

Do not overcook orzo to avoid mushy texture. Whisk dressing well to emulsify. Rinse orzo under cold water after cooking to stop cooking and prevent clumping. Fold feta gently to keep chunks intact. Salad tastes better if made ahead and chilled for at least 30 minutes or up to a day.

Nutrition

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

Find it online: https://cheerycrisp.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-with-feta-and-kalamata-olives/