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Fresh Greek Orzo Pasta Salad Recipe Best Easy Tangy Feta Side Dish

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A bright and tangy Greek orzo pasta salad featuring crisp cucumbers, cherry tomatoes, kalamata olives, fresh herbs, and crumbly feta cheese, perfect for quick summer meals and gatherings.

Ingredients

Scale
  • 1 1/2 cups (about 270g) orzo pasta
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 2 tablespoons (30ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 large cucumber, diced (peeled if waxy)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped (soaked in cold water for 10 minutes)
  • 1 cup (150g) feta cheese, crumbled
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts or 3.8 liters) to a boil. Add 1 1/2 cups (270g) of orzo and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  2. Drain the orzo and rinse under cold water to cool and stop the cooking. Drain well and transfer to a large mixing bowl.
  3. In a small bowl, whisk together 1/4 cup (60ml) extra virgin olive oil, 1/4 cup (60ml) fresh lemon juice, 2 tablespoons (30ml) red wine vinegar, and minced garlic. Season with salt and pepper to taste.
  4. Dice the cucumber, halve the cherry tomatoes, slice the kalamata olives, and finely chop the soaked red onion. Chop the fresh parsley and dill.
  5. Add the prepared vegetables and herbs to the bowl with the cooled orzo. Pour the dressing over and toss gently but thoroughly to coat evenly.
  6. Crumble the feta cheese over the salad and gently fold it in, leaving some chunks for texture.
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  8. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Salt pasta water generously for flavor. Do not overcook orzo; it should be al dente. Rinse orzo under cold water after cooking to prevent sticking. Mix dressing while orzo is slightly warm for better absorption. Soak red onion in cold water to mellow sharpness. Chill salad before serving but not too long to keep herbs and feta fresh. Add feta just before serving if making ahead to keep it crumbly.

Nutrition

Keywords: Greek orzo salad, feta pasta salad, summer pasta salad, tangy feta salad, easy orzo recipe, Mediterranean side dish

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