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Fresh Greek Orzo Pasta Salad Recipe Easy 5-Ingredient Mediterranean Lunch

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A quick and easy Mediterranean-inspired orzo pasta salad with feta, Kalamata olives, and sun-dried tomatoes, perfect for a light lunch or side dish.

Ingredients

Scale
  • 1 1/2 cups dry orzo pasta (approx. 270g)
  • 3/4 cup crumbled feta cheese (about 100g)
  • 1/2 cup pitted and halved Kalamata olives (around 75g)
  • 1/2 cup chopped sun-dried tomatoes (about 60g)
  • Juice of one medium lemon (about 2 tbsp)
  • 3 tbsp extra virgin olive oil
  • 1 clove fresh garlic, minced
  • 1/4 cup fresh parsley, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 1/2 cups (270g) of dry orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent clumping. Once cooked, drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely.
  2. In a small bowl or jar, combine the juice of one lemon (about 2 tbsp), 3 tbsp extra virgin olive oil, and the minced garlic clove. Whisk or shake vigorously until the dressing emulsifies and slightly thickens.
  3. While the orzo cools, halve and pit the Kalamata olives (1/2 cup), chop the sun-dried tomatoes (1/2 cup), and finely chop the fresh parsley (1/4 cup). Crumble the feta cheese (3/4 cup) if it’s not pre-crumbled.
  4. In a large mixing bowl, combine the cooled orzo, olives, sun-dried tomatoes, and parsley. Pour the lemon-garlic dressing over the top. Gently toss to combine everything evenly, making sure the dressing coats the orzo and add-ins well.
  5. Fold in the crumbled feta cheese carefully so it doesn’t break down too much. Season lightly with salt and freshly ground black pepper to taste.
  6. Let the salad sit for 10-15 minutes at room temperature before serving to allow flavors to marry. Optionally refrigerate for 1-2 hours for a chilled option, but bring back to room temperature before serving.

Notes

Do not overcook the orzo to avoid mushiness. Rinse with cold water to stop cooking and cool quickly. Add dressing when orzo is cool to help it cling better. Fold in feta gently to preserve texture. For dairy-free, omit feta and add toasted pine nuts. Can be made gluten-free by substituting orzo with quinoa or gluten-free pasta.

Nutrition

Keywords: Greek orzo salad, Mediterranean pasta salad, feta cheese salad, sun-dried tomatoes, Kalamata olives, easy lunch recipe, quick pasta salad

Find it online: https://chrisfeasts.com/fresh-greek-orzo-pasta-salad-recipe-easy-5-ingredient-mediterranean-lunch/