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Fresh Greek Orzo Pasta Salad Recipe Easy Homemade with Sun-Dried Tomatoes and Olives

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A bright and vibrant Greek orzo pasta salad featuring sun-dried tomatoes, Kalamata olives, fresh herbs, and feta cheese. Perfect for summer gatherings, this quick and easy salad offers a refreshing Mediterranean flavor.

Ingredients

Scale
  • 1 cup (200 g) dry orzo pasta
  • ½ cup (75 g) sun-dried tomatoes, preferably oil-packed (if dry-packed, soak in warm water until softened)
  • ½ cup (75 g) Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ½ cup feta cheese, crumbled
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water (about 4 cups/1 liter with 1 teaspoon salt) to a boil. Add 1 cup (200 g) dry orzo and cook uncovered for 8-10 minutes, stirring occasionally, until al dente.
  2. Drain orzo through a colander and rinse with cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  3. If using oil-packed sun-dried tomatoes, roughly chop about ½ cup (75 g). If dry-packed, soak in warm water for 10 minutes, then drain and chop.
  4. Dice 1 medium cucumber, finely chop ¼ cup red onion, roughly chop ¼ cup parsley and 2 tablespoons mint (if using). Crumble ½ cup feta cheese and halve ½ cup Kalamata olives.
  5. In a small bowl, whisk together the juice of 1 lemon (about 3 tablespoons), 3 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, and a pinch of salt and pepper. Adjust seasoning to taste.
  6. In a large bowl, combine the cooled orzo, sun-dried tomatoes, olives, cucumber, red onion, parsley, mint, and feta. Pour the dressing over and gently toss to coat all ingredients evenly.
  7. Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld.
  8. Taste again before serving and add more salt, pepper, or lemon juice if needed.

Notes

Rinse orzo under cold water after cooking to prevent sticking and keep the salad light. Let the salad rest before serving to blend flavors. For best texture, serve within a few hours and keep dressing separate if making ahead. Use high-quality extra virgin olive oil for best flavor. Optional variations include swapping orzo for gluten-free pasta or quinoa, omitting feta for vegan version, or adding grilled chicken or shrimp for protein.

Nutrition

Keywords: Greek orzo salad, sun-dried tomatoes, Kalamata olives, feta cheese, Mediterranean salad, easy pasta salad, summer salad, vegetarian salad

Find it online: https://ovenmila.com/fresh-greek-orzo-pasta-salad-recipe-easy-homemade-with-sun-dried-tomatoes-and-olives/