Description
A bright and refreshing pasta salad packed with juicy tomatoes, crisp cucumbers, tangy feta, and briny Kalamata olives, tossed in a zesty olive oil and red wine vinegar dressing — perfect for summer gatherings or easy weeknight meals!
Ingredients
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1 cup uncooked orzo pasta
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1 (10-ounce) package little tomatoes (grape or cherry), halved
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3–4 mini cucumbers (or ½ English cucumber), chopped
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½ cup crumbled feta cheese
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¼ cup Kalamata olives, pitted and halved
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1–2 tablespoons chopped red onion
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¼ teaspoon dried oregano
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2 tablespoons olive oil
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1–2 tablespoons red wine vinegar
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Salt & pepper, to taste
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Fresh parsley (optional, for garnish)
Instructions
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Cook orzo:
Bring a pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside. -
Prepare veggies:
In a large bowl, combine halved tomatoes, chopped cucumbers, crumbled feta, Kalamata olives, and chopped red onion. -
Make dressing:
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. -
Combine:
Add the cooked orzo to the vegetable mixture. Pour dressing over the salad and toss gently to combine.
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Garnish & serve:
Sprinkle fresh parsley on top if desired. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
Adjust vinegar and olive oil to taste for your preferred tanginess and richness.
Can be made a few hours ahead and stored covered in the fridge.
Add toasted pine nuts or chopped fresh mint for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Boiled and mixed
- Cuisine: Mediterranean
Keywords: orzo salad, Mediterranean pasta, feta salad, summer salad, healthy pasta salad