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Fresh Mediterranean Orzo Salad with Feta and Olives

Mediterranean Orzo Salad - featured image
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A light, refreshing Mediterranean pasta salad featuring orzo, tangy feta, briny olives, and fresh herbs, perfect for a nourishing summer lunch without heavy dressings.

Ingredients

Scale
  • 1 ½ cups (about 300g) orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ¼ cup (60ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water (about 1 gallon/3.8 liters) to a boil. Add 1 ½ cups (300g) orzo and cook for 8-10 minutes, stirring occasionally, until al dente. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Drain well and transfer to a large mixing bowl.
  2. While the orzo cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, chop ¼ cup fresh parsley, and if using, chop 2 tablespoons fresh mint. Mince 1 garlic clove. Set aside.
  3. In a small bowl, whisk together ¼ cup (60ml) extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons), minced garlic, salt, and black pepper to taste. Adjust lemon and seasoning as desired.
  4. Add the chopped vegetables, ½ cup crumbled feta, and ½ cup pitted, halved Kalamata olives to the cooled orzo. Pour the dressing over and gently toss everything together using a wooden spoon or salad tongs, ensuring the dressing coats every bite.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let the flavors meld.
  6. Before serving, give the salad another gentle toss and adjust seasoning if needed.

Notes

Rinse the orzo after cooking to prevent stickiness. Adjust lemon juice and salt gradually to balance flavors. Chill the salad for at least 30 minutes to enhance flavor melding. Avoid over-salting early due to salty feta and olives. For dairy-free, omit feta or substitute with vegan cheese. For gluten-free, substitute orzo with quinoa or rice.

Nutrition

Keywords: orzo salad, Mediterranean salad, feta cheese, olives, summer lunch, pasta salad, healthy salad, easy recipe

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