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Greek Orzo Salad

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A refreshing Mediterranean salad featuring orzo pasta, fresh vegetables, Kalamata olives, and feta cheese.

Ingredients

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  • 1 cup orzo pasta
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the Orzo Pasta – Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions; once cooked, drain the pasta and let it cool.
  2. Combine the Fresh Ingredients – In a large bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
  3. Whisk Together the Dressing – In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create a flavorful dressing.
  4. Toss Everything Together – Pour the dressing over the salad mixture and toss gently to combine, ensuring that each ingredient is nicely coated.
  5. Serve or Store – Serve immediately for a fresh experience, or refrigerate for later enjoyment, allowing the flavors to meld even further.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rinse the orzo in cold water after draining to prevent stickiness.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/greek-orzo-salad/

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