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Fresh Mediterranean Orzo Salad with Feta and Olives

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A bright and refreshing Mediterranean orzo salad featuring tangy feta, briny Kalamata olives, fresh vegetables, and a lemon-olive oil dressing. Perfect for warm weather, potlucks, or light dinners.

Ingredients

Scale
  • 1 cup (200 grams) orzo pasta
  • 1/2 cup (75 grams) Kalamata olives, pitted and sliced
  • 3/4 cup (120 grams) feta cheese, crumbled
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh parsley, loosely packed and chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium saucepan. Add 1 cup (200 grams) of orzo pasta and cook according to package instructions (usually 8-10 minutes) until al dente, stirring occasionally to prevent sticking. Taste early to avoid mushy pasta.
  2. Drain orzo in a colander and rinse briefly under cold water to stop cooking. Shake off excess water and transfer to a large mixing bowl while still slightly warm.
  3. In a small bowl, whisk together 1/4 cup (60 ml) extra virgin olive oil, 3 tablespoons fresh lemon juice, minced garlic, 1 teaspoon dried oregano, salt, and black pepper. Adjust salt carefully because feta and olives are salty.
  4. Pour the dressing over the warm orzo and toss gently to coat, allowing the pasta to absorb the flavors.
  5. Fold in 1 cup (150 grams) halved cherry tomatoes, 1 diced cucumber, 1 small finely chopped red onion, 1/2 cup (75 grams) sliced Kalamata olives, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint (if using).
  6. Gently crumble 3/4 cup (120 grams) feta cheese over the salad and fold in carefully to keep some chunks intact.
  7. Taste and adjust seasoning with extra lemon juice, salt, or pepper as needed. Chill the salad for 15-20 minutes or serve immediately.

Notes

Do not overcook the orzo; it should be al dente. Toss the orzo with dressing while still warm to enhance flavor absorption. Use block feta crumbled by hand for creamier texture. Adjust salt carefully due to salty feta and olives. Rinse orzo after cooking to stop cooking and remove excess starch.

Nutrition

Keywords: Mediterranean salad, orzo salad, feta cheese, Kalamata olives, lemon dressing, easy salad recipe, summer salad, light dinner, potluck recipe

Find it online: https://twirltaste.com/fresh-mediterranean-orzo-salad-with-feta-and-olives-easy-homemade-recipe-to-try-today/