Mediterranean Orzo Salad with Kalamata Olives

Mediterranean Orzo Salad with Kalamata Olives

Tender orzo tossed with briny olives, crisp cucumber, and a tangy lemon dressing.

Total 1 hr Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This chilled pasta salad combines al dente orzo with Kalamata olives, feta, cucumber, and tomatoes in a bright lemon-oregano vinaigrette. It works well as a potluck side, a light lunch, or a make-ahead dish for picnics since the flavors deepen as it sits.

Ingredients

  • 1 1/2 cups orzo pasta
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 8 to 9 minutes, until al dente.

  2. Drain the orzo and rinse under cold water to stop the cooking and cool it quickly. Set aside to drain fully.

  3. While the orzo cooks, dice the cucumber and red onion, halve the cherry tomatoes and olives, and chop the parsley and dill.

  4. In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.

  5. In a large bowl, combine the cooled orzo, olives, cherry tomatoes, cucumber, red onion, feta, parsley, and dill.

  6. Pour the dressing over the salad and toss gently to coat evenly.

  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice, then serve chilled or at room temperature.

Rate this recipe

★ 3.7 (1)

Mediterranean Orzo Salad with Kalamata Olives

This chilled pasta salad combines al dente orzo with Kalamata olives, feta, cucumber, and tomatoes in a bright lemon-oregano vinaigrette. It works well as a potluck side, a light lunch, or a make-ahead dish for picnics since the flavors deepen as it sits.

1 hr 6 servings 310 cal

Ingredients

  • 1 1/2 cups orzo pasta
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 8 to 9 minutes, until al dente.

  2. 2

    Drain the orzo and rinse under cold water to stop the cooking and cool it quickly. Set aside to drain fully.

  3. 3

    While the orzo cooks, dice the cucumber and red onion, halve the cherry tomatoes and olives, and chop the parsley and dill.

  4. 4

    In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.

  5. 5

    In a large bowl, combine the cooled orzo, olives, cherry tomatoes, cucumber, red onion, feta, parsley, and dill.

  6. 6

    Pour the dressing over the salad and toss gently to coat evenly.

  7. 7

    Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

  8. 8

    Taste and adjust seasoning with additional salt, pepper, or lemon juice, then serve chilled or at room temperature.