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Fresh Mediterranean Orzo Pasta Salad Recipe with Feta and Kalamata Olives

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A light, refreshing Mediterranean orzo pasta salad with tangy feta, briny Kalamata olives, fresh veggies, and a zesty lemon vinaigrette. Perfect for summer gatherings or quick lunches.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • ¾ cup (about 100g) feta cheese, crumbled
  • ½ cup (about 75g) Kalamata olives, pitted and halved
  • 1 cup (about 150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup (about 60ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold running water to stop cooking and cool the pasta for the salad. Shake off excess water thoroughly to avoid sogginess.
  3. While the pasta cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, parsley, and mint. Set aside.
  4. In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, and a pinch of salt and pepper. Let the dressing sit for 5 minutes to let the flavors meld.
  5. In a large mixing bowl, toss the cooled orzo with the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.
  6. Crumble the feta cheese over the salad and pour the lemon vinaigrette on top. Gently toss everything together until well coated.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors marry. Serve cold or at room temperature.

Notes

Drain orzo thoroughly and rinse with cold water to prevent sogginess. Let the salad chill for at least 30 minutes before serving for best flavor. Adjust salt carefully due to salty feta and olives. Fresh lemon juice and herbs enhance flavor. Can be made gluten-free by substituting orzo with gluten-free pasta or quinoa. Dairy-free option by omitting or substituting feta.

Nutrition

Keywords: Mediterranean, orzo pasta salad, feta, Kalamata olives, summer salad, easy salad, lemon vinaigrette, vegetarian

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