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Fresh Greek Orzo Pasta Salad Recipe with Feta and Kalamata Olives

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A refreshing and textured Greek-inspired orzo pasta salad featuring creamy feta, briny Kalamata olives, and a bright lemon-oregano vinaigrette. Perfect for summer gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 1 ½ cups (about 270g) dry orzo pasta
  • ¾ cup (about 120g) Kalamata olives, pitted and halved
  • 1 cup (about 150g) feta cheese, crumbled (preferably block-style)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced (optional)
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons fresh lemon juice
  • ¼ cup (60ml) extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook according to package instructions, usually about 8–10 minutes, until al dente. Stir occasionally to prevent sticking. Taste to check the texture; it should be tender but still have a slight bite. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain fully.
  2. In a small bowl or mason jar, combine 3 tablespoons fresh lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 teaspoon dried oregano, 1 minced garlic clove, and a pinch of salt and black pepper. Whisk or shake vigorously until well emulsified. Taste and adjust salt, pepper, or lemon juice to your liking.
  3. Dice 1 medium cucumber and halve 1 cup cherry tomatoes. Thinly slice ¼ cup red onion (optional). Chop ¼ cup fresh parsley finely.
  4. In a large mixing bowl, add the drained orzo, chopped cucumber, tomatoes, onion, Kalamata olives (¾ cup halved), crumbled feta (1 cup), and parsley. Pour the dressing over the salad while the orzo is still slightly warm. Toss gently but thoroughly to combine everything evenly without breaking up the feta too much.
  5. Taste the salad and add more salt, pepper, or lemon juice as needed. Chill in the fridge for at least 15 minutes before serving to let flavors marry, but it’s also great served immediately.

Notes

Reserve a little pasta water before draining to loosen the salad if needed. Rinsing orzo after boiling stops cooking and prevents clumps. Toss salad while orzo is still slightly warm for better flavor absorption. Chill at least 15 minutes before serving for best taste. Store leftovers in airtight container in fridge up to 3 days; refresh with lemon juice and olive oil before serving. Avoid freezing.

Nutrition

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

Find it online: https://tablemira.com/fresh-greek-orzo-pasta-salad-recipe-with-feta-and-kalamata-olives-easy-and-perfect-for-summer/