Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Orzo Pasta Salad


  • Author: Sally Thompson
  • Total Time: 22 minutes
  • Yield: 6-8 servings 1x

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

  1. 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.
  2. Prepare the vegetables: While orzo is cooking, halve the cherry tomatoes, dice the cucumber, chop the parsley, and halve the olives.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  4. Assemble the salad: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, olives, feta, and parsley.
  5. Dress the salad: Pour the dressing over the salad and toss gently to combine.
  6. 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