Name: Greek Orzo Salad with Feta and Olives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup orzo pasta (uncooked); 1 pcs cucumber (diced); 1 cup cherry tomatoes (halved); 0.5 cup kalamata olives (pitted and halved); 0.5 cup feta cheese (crumbled); 0.25 cup red onion (finely diced); 2 tbsp lemon (freshly squeezed juice); 1 tsp dried oregano; 3 tbsp extra virgin olive oil; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste)

Greek Orzo Salad with Feta and Olives - Image 1

This vibrant Greek orzo salad is a refreshing dish bursting with Mediterranean flavors, perfect for a light lunch, a satisfying side, or meal prep. Tender orzo pasta forms the base, tossed with crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives. Sharp red onion adds a delightful bite, while crumbled feta cheese provides a salty tang. Everything is brought together by a zesty lemon-oregano vinaigrette, creating a harmonious blend of textures and tastes that is both healthy and incredibly appealing. As a delightful grain and pasta salad, it stands out for its brightness and fresh ingredients.

Preparation time: 20 min
Cooking time: 10 min
Total time: 30 min
Servings: 4

Instructions

Prepare the Orzo and Vegetables

1Cook the orzo pasta according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
2While the orzo cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, pit and halve the Kalamata olives, and finely dice the red onion.

Make the Vinaigrette

1In a small bowl, whisk together the fresh lemon juice, dried oregano, extra virgin olive oil, salt, and black pepper until well combined.

Assemble the Salad

1In a large mixing bowl, combine the cooled orzo pasta, diced cucumber, halved cherry tomatoes, halved Kalamata olives, diced red onion, and crumbled feta cheese.
2Pour the lemon-oregano vinaigrette over the salad ingredients. Toss gently until all components are evenly coated.
3Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Toss again before serving.

Instructions

Prepare the Orzo and Vegetables

1Cook the orzo pasta according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
2While the orzo cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, pit and halve the Kalamata olives, and finely dice the red onion.

Make the Vinaigrette

1In a small bowl, whisk together the fresh lemon juice, dried oregano, extra virgin olive oil, salt, and black pepper until well combined.

Assemble the Salad

1In a large mixing bowl, combine the cooled orzo pasta, diced cucumber, halved cherry tomatoes, halved Kalamata olives, diced red onion, and crumbled feta cheese.
2Pour the lemon-oregano vinaigrette over the salad ingredients. Toss gently until all components are evenly coated.
3Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Toss again before serving.

Nutrition Information

Calories: 351 kcal
Protein: 12 g
Fat: 19 g
Carbs: 35 g

Nutrient	Per serving
Calories	351 kcal
Protein	12 g
Fat	19 g
Carbs	35 g

Tips

For a milder red onion flavor, soak the diced onion in cold water for 10-15 minutes, then drain thoroughly before adding to the salad.