Greek Orzo Salad with Olives and Feta
Course Salad
Cuisine Mediterranean
Large Pot
Colander
Mixing Bowl
- 8 ounces orzo pasta
- 1 cup pitted Kalamata olives, halved
- 6 ounces feta cheese, crumbled
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain in a colander and rinse under cold water until the pasta cools completely.
Place the cooled orzo in a large mixing bowl. Add the olives, cucumber, cherry tomatoes, and red onion.
Drizzle the olive oil and lemon juice over the mixture. Sprinkle in the oregano along with salt and black pepper to taste. Toss everything until evenly coated.
Fold in the crumbled feta and chopped parsley. Stir gently to avoid breaking up the cheese too much.
This salad can be made a day ahead and stored in the fridge. Let it sit at room temperature for 30 minutes before serving so the flavors come through clearly. If the pasta absorbs too much dressing overnight, add an extra splash of olive oil and lemon juice right before the event.
Course: Salad
Cuisine: Mediterranean
Equipment: Large Pot, Colander, Mixing Bowl