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Mediterranean Orzo Salad with Feta and Olives

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 1 ½ cups uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • For the Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • ½ tsp dried oregano

Instructions
 

  • Step 1: Boil salted water and cook orzo until al dente (8–10 minutes). Drain and rinse under cool water.
  • Step 2: While the pasta cooks, chop cucumbers, tomatoes, onions, and herbs. Slice the olives.
  • Step 3: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
  • Step 4: In a large bowl, combine the cooled orzo with the vegetables, herbs, feta, and olives.
  • Step 5: Pour the dressing over the mixture and toss gently until everything is coated.
  • Step 6: Chill briefly or serve immediately, garnished with extra feta or herbs if desired.