Greek Lemon Orzo Salad

Orzo lemon salad is an easy, fresh side dish perfect for your next backyard BBQ! Tossed with Kalamata olives and crumbled feta, this 15-minute Greek pasta salad will quickly become your new favorite make-ahead recipe.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Greek

Skill: beginner

Servings:

Calories: 285kcal

Ingredients

0.5 lb orzo pasta (8 oz)
1 cups Kalamata olives, halved
0.5 cups red onion, finely diced
2 English cucumbers, diced
juice of one lemon
0.5 cups oregano-infused olive oil
2 tsp Kosher salt
1 tsp cracked black pepper
0.5 cups basil, chopped
4 oz feta cheese, crumbled
lemon slices, for serving
basil leaves, for serving
1 garlic clove, minced

Instructions

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.
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.
Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
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.
Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.

Nutrition