Greek Orzo Pasta Salad
A simple, satisfying Greek orzo salad recipe that’s delicious enjoyed cold or warm! How to make orzo pasta salad with olives, tomatoes, and optional feta cheese.
- 16 oz orzo pasta
- drizzle of extra-virgin olive oil (or butter)
- 1 lemon juice & zest
- ¾ cup kalamata olives chopped
- 1 cup cherry tomatoes chopped
- ¼ cup fresh parsley chopped
- salt & pepper to taste
- ½ cup crumbled feta (optional, if served cold)
Cook orzo pasta according to package directions.
Drain pasta, transfer to a bowl, and toss with olive oil or butter.
Add lemon juice and zest, olives, tomatoes, parsley, and season to taste with salt and pepper. (Add feta cheese if desired.)
Mix well to integrate, serve, and enjoy!
Store in an airtight container in the fridge for 5-7 days.
Serve cold as a refreshing pasta salad, or reheat to enjoy warm!
Yields ~8 cups Greek orzo pasta salad.
Serving: 1cup | Calories: 246kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Fiber: 3g | Sugar: 1g