Greek Lemon Orzo Salad

1 serving


5 minutes


10 minutes

  • ½ lb orzo pasta (8 oz)
  • 1 cup Kalamata olives, halved
  • ½ cup red onion, finely diced
  • 2 English cucumbers, diced
  • juice of one lemon
  • 1 garlic clove, minced
  • ½ cup oregano-infused olive oil
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • ½ cup basil, chopped
  • 4 oz feta cheese, crumbled
  • lemon slices, for serving
  • basil leaves, for serving
  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
  2. In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
  3. Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
  4. Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
  5. Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.