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Italian Orzo Salad with Olives & Feta

A vibrant and wholesome Italian Orzo Salad featuring chewy orzo, tangy olives, and creamy feta cheese, perfect for gatherings or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Water
  • 1 cup orzo pasta
  • 2 cups water For cooking the orzo
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumbers, diced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
Cheese
  • 1/2 cup feta cheese, crumbled
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
Garnish
  • Fresh parsley For garnish

Method
 

Cooking the Orzo
  1. In a medium pot, bring the 2 cups of water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepping the Vegetables
  1. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumbers, sliced Kalamata olives, crumbled feta cheese, and chopped red onion.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
Combining Everything
  1. Once the orzo has cooled, add it to the vegetable mixture. Pour the dressing over the salad and toss gently until everything is well coated.
Garnishing and Serving
  1. Top with fresh parsley for a bit of color and serve immediately or chill in the fridge for about 30 minutes to let the flavors meld together.

Notes

For added flavor, consider marinating the olives in olive oil and herbs before adding them to the salad. This salad keeps well in the refrigerator for up to three days. Store the dressing separately until you’re ready to serve for the freshest taste.