Greek Orzo Pasta Salad with Tangy Marinated Feta and Olives
By Sophia Reed
Prep the marinated feta, tomatoes, olives, red onion, and garlic up to overnight, then fold in cooled orzo, cucumber, and green pepper when ready to eat. This Greek orzo pasta salad makes four servings and has a tangy red-wine-vinegar dressing that mellows as it rests.
Extra virgin olive oil and red wine vinegar form the dressing, with parsley, oregano, salt, and black pepper whisked in before the fillings. Tiny feta cubes, halved baby plum tomatoes, Kalamata olives, finely diced red onion, and garlic marinate together. The cucumber and green pepper are held back until assembly. Small cuts give each forkful a little of everything.
Watch for orzo that is completely cool and shaken dry before it reaches the bowl; it should stir through the dressing without clumping. Cold rinsing stops further cooking, lowers the pasta temperature, and removes starch. The common mistake is leaving excess water in the colander, which can dilute the dressing, or skipping the rinse and letting warm pasta affect the other ingredients.
Finish with juice from half a lemon, then adjust salt and pepper to taste. Let the salad sit for about 10 minutes if serving straight away, or portion it for lunch or as a side alongside chicken, gyros, burgers, or moussaka. Tightly stored portions dry somewhat over time.
Why you'll love this recipe
- Marinated feta, tomatoes, olives, onion, and garlic can sit for an hour or overnight, so much of the flavor-building work is completed before assembly.
- Four servings make it practical for planned lunches or a side dish, while the finished salad can be tightly stored in the refrigerator for several days.
- Cold-rinsed orzo stops cooking before it joins the dressing, helping a batch stay loose rather than sticky while it waits to be served.
- Keeping cucumber and green pepper out of the marinade preserves their role until assembly, so prep can be split without changing the stated method.
- The final lemon juice is added only after the orzo and vegetables are combined, giving make-ahead cooks a clear last-minute seasoning step.
- As the tangy dressing mellows during a short rest, portions can be prepared ahead and checked for lemon, salt, and pepper before serving.
Ingredients
- •80 ml extra virgin olive oil (1/3 cup)
- •3 tbsp red wine vinegar
- •1 small bunch fresh parsley (finely diced (1oz/30g))
- •1 heaped tsp dried oregano
- •0.25 tsp salt (plus more to taste if desired)
- •0.25 tsp black pepper (plus more to taste if desired)
- •150 g baby plum tomatoes (halved)
- •100 g feta (sliced into tiny cubes)
- •100 g Kalamata olives (halved)
- •3 tbsp red onion (very finely diced (1/2 small/medium onion))
- •1 small clove garlic (very finely diced)
- •300 g orzo (uncooked (1 1/2 cups))
- •75 g green pepper (finely diced)
- •75 g cucumber (sliced into thin quarter pieces)
- •0.5 lemon lemon (plus more to taste)
Instructions
- 1
In a large mixing or salad bowl, whisk together the extra virgin olive oil, red wine vinegar, parsley, oregano, salt, and black pepper.
- 2
Add the tomatoes, feta, olives, red onion, and garlic.
- 3
Stir to combine.
- 4
Leave the mixture to marinate for at least 1 hour at room temperature, or cover and refrigerate for up to overnight.
- 5
Stir the marinating mixture every now and then if possible.
- 6
Cook the orzo in salted boiling water according to the package instructions.
- 7
Drain the orzo and rinse with cold water until completely cool.
- 8
Shake the orzo well to discard excess water, then add it to the bowl.
- 9
Stir in the green pepper and cucumber.
- 10
Stir in the juice of half a lemon, or to taste.
- 11
Check the seasoning and adjust with lemon juice, salt, and black pepper if needed.
FAQ
Nutrition (per serving)
Calories
571
Protein
10.43g
Fat
30.94g
Carbs
66.56g
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