Greek Pasta Salad with Olives and Feta

• 12 oz orzo pasta
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and rinse under cold water.
2. 2 In a large bowl, combine the cooked orzo, olives, feta, red bell pepper, cucumber, and red onion.
3. 3 Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the pasta mixture and toss to coat.
5. 5 Stir in the chopped parsley.
6. 6 Chill for at least 30 minutes before serving.

Equipment

• Large pot
• Large mixing bowl
• Whisk

Variations

• Add cherry tomatoes for extra color and sweetness.
• Substitute gluten-free pasta for a fully gluten-free option.

Substitutions

• Use grape tomatoes if you don't have red bell peppers.
• Substitute another briny olive if Kalamata are not available.

Pairings

• Greek salad with extra feta
• Warm pita bread

Nutrition

Tips

• For best flavor, let the salad marinate in the fridge for a couple of hours.
• Add some protein by tossing in grilled chicken or chickpeas.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

Freezing: Does not freeze well due to the texture of the feta and vegetables.

Serving Suggestions

• Pair with grilled chicken souvlaki or gyro meat for a hearty meal.
• Serve with warm pita bread on the side.

FAQ