Description
A bright and flavorful Mediterranean Orzo Pasta Salad made with tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, creamy feta cheese, and fresh parsley—all tossed in a simple lemony olive oil dressing. Perfect as a side dish or a light main course for any occasion.
Ingredients
Scale
- 1½ cups orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 large cucumber, diced
- ½ cup Kalamata olives, halved
- ¾ cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente (7–9 minutes). Drain and rinse under cold water.
- Prepare the vegetables: While orzo is cooking, halve the cherry tomatoes, dice the cucumber, chop the parsley, and halve the olives.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, olives, feta, and parsley.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Chill and serve: Let the salad rest for 15–20 minutes, or refrigerate before serving to enhance flavors. Toss again just before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes