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Mediterranean Orzo Salad with Feta

A refreshing and vibrant pasta salad packed with orzo, feta cheese, olives, and sun-dried tomatoes tossed in a zesty lemon vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1.5 cups orzo pasta dry
  • 1 cup English cucumber diced
  • 0.5 cup sun-dried tomatoes oil-packed, chopped
  • 0.5 cup Kalamata olives pitted and halved
  • 1 cup feta cheese crumbled
  • 0.5 cup fresh parsley chopped
Lemon Dressing
  • 0.33 cup olive oil extra virgin
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp dried oregano
  • 1 clove garlic minced

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk or Jar

Method
 

  1. Cook orzo in salted boiling water until al dente (approx 7-9 mins).
  2. Drain orzo and rinse under cold water to cool and prevent sticking. Drain well.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. In a large bowl, combine cooled orzo, cucumber, sun-dried tomatoes, olives, and herbs.
  5. Pour dressing over the salad and toss to coat.
  6. Gently fold in the crumbled feta cheese.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Notes

Rinsing the pasta is crucial for a cold salad. If using plain dry sun-dried tomatoes (not in oil), rehydrate them in hot water for 5 minutes before chopping.