Greek Orzo Pasta Salad with Feta and Cucumbers
A fresh Greek Orzo Pasta Salad with tender pasta, crisp vegetables, feta cheese, and a light lemon olive oil dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
1 1/2 cups orzo pasta
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1/2 small red onion, thinly sliced
3/4 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook orzo in salted boiling water until tender, then drain and rinse under cool water.
- Transfer cooled orzo to a large bowl.
- Add tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Add feta cheese and parsley, then fold lightly to combine.
- Adjust seasoning and let rest before serving.
Notes
Store in an airtight container in the refrigerator. Stir before serving and add a splash of olive oil or lemon juice if needed to refresh the salad.