Orzo Tomato Salad with Feta and Olives
Bright, fresh, and packed with Mediterranean flavors, this Orzo Tomato Salad with Feta and Olives is the perfect dish for warm-weather gatherings or quick weeknight dinners. This vibrant salad features tender orzo pasta tossed with sweet cherry tomatoes, briny kalamata olives, creamy crumbled feta, and a zesty homemade dressing infused with lemon juice, garlic, and fragrant oregano. Fresh parsley and red onion add a burst of color and crunch, making every bite a symphony of textures and tastes. Ready in just 25 minutes, this recipe is as simple as it is delicious, and can be served chilled or at room temperature—ideal for potlucks, picnics, or make-ahead meal prepping. Whether as a side dish or a light main course, this orzo salad is the ultimate crowd-pleaser that celebrates the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 pint cherry tomatoes
- 0.5 cup kalamata olives, pitted and halved
- 0.75 cup feta cheese, crumbled
- 0.25 cup red onion, finely diced
- 0.25 cup fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups water
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente.
While the orzo cooks, prepare the vegetables. Halve the cherry tomatoes, pit and halve the kalamata olives, finely dice the red onion, and chop the fresh parsley.
Once the orzo is cooked, drain it and rinse under cold water to cool it completely. Transfer the cooled orzo to a large mixing bowl.
Add the cherry tomatoes, kalamata olives, diced red onion, chopped parsley, and crumbled feta cheese to the bowl with the orzo. Toss to combine.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to form the dressing.
Pour the dressing over the orzo mixture and toss well to ensure all the ingredients are evenly coated.
Taste and adjust seasoning if needed. You can add more salt, pepper, or lemon juice to suit your preference.
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 18.2 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
