A colorful Greek Orzo Pasta Salad with crisp vegetables, Kalamata olives, and creamy feta, dressed in a zesty lemon-olive oil dressing.
Ingredients
Scale
1 cup dry orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/3 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup parsley, chopped
2 tablespoons dill, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook orzo in salted boiling water until al dente, drain, and cool.
- Prepare vegetables: halve tomatoes, dice cucumber, chop onion.
- Combine orzo, vegetables, olives, parsley, and dill.
- Whisk dressing ingredients and pour over salad, tossing lightly.
- Fold in feta cheese.
- Chill at least 30 minutes before serving.