Description
A hearty, vegetarian weeknight dinner that combines chewy orzo pasta with fresh vegetables, briny Kalamata olives, and tangy feta cheese in a bright lemon-herb dressing. It is easy to make, improves overnight, and can be served warm, at room temperature, or cold.
Ingredients
Scale
- 8 ounces orzo pasta
- Water and salt (for boiling)
- 1 medium cucumber, diced (about 150g)
- 1/2 medium red onion, finely diced (about 50g)
- 1 cup cherry tomatoes, halved (about 150g)
- 1/2 cup Kalamata olives, pitted and halved (about 75g)
- 1/2 cup feta cheese, crumbled (about 75g)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Bring a medium pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 8-10 minutes).
- Drain the orzo in a colander and rinse briefly with cool water to stop the cooking process. Set aside to cool completely.
- While the orzo cooks, prep the vegetables: dice the cucumber, finely dice the red onion (soak in cold water for 10 minutes to mellow the bite if desired), halve the cherry tomatoes, and pit/halve the Kalamata olives.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the cooled orzo, cucumber, red onion, cherry tomatoes, and Kalamata olives.
- Pour the dressing over the mixture and toss until evenly coated.
- Gently fold in the crumbled feta cheese.
- Cover and refrigerate for at least 10 minutes, ideally 30 minutes to an hour, to allow flavors to meld before serving.
Notes
The salad improves overnight as the orzo absorbs the dressing. Do not reheat, as the orzo will become mushy and vegetables will wilt. If the salad looks dry after storing, add a splash of lemon juice and a drizzle of olive oil before serving. For a spicy kick, add red pepper flakes. For a protein boost, add grilled chicken, shrimp, or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 8
Keywords: Greek orzo salad, weeknight dinner, vegetarian recipe, meal prep, lemon herb dressing, feta salad, easy pasta salad