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feta orzo salad recipe

Orzo Salad with Feta

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 Cutting board
  • 1 Knife
  • 1 serving spoon

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced

Instructions
 

  • Bring a large pot of salted water to a boil and cook the orzo pasta for 8-10 minutes until al dente.
  • Drain the orzo using a colander and rinse with cold water to cool it down.
  • In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  • Add the cooked orzo to the bowl with the dressing and toss to coat.
  • Mix in the cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
  • Allow the salad to rest for 10 minutes to let the flavors meld.
  • Serve the salad chilled or at room temperature.

Notes

To ensure the best flavor, use fresh ingredients such as ripe cherry tomatoes and fresh parsley. Adjust the seasoning according to your taste preference, and feel free to add other vegetables like bell peppers or arugula for variety. This salad can be made ahead of time and stored in the refrigerator, allowing the flavors to develop even further.
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