A fresh and vibrant Greek Orzo Pasta Salad packed with feta, olives, tomatoes, and Mediterranean flavor. Perfect for summer gatherings or meal prep.

Scale

300g / 1 1/2 cups uncooked orzo

80ml / 1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

Juice of 1/2 lemon

1 small bunch fresh parsley, finely diced

1 heaped tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

150g baby plum tomatoes, halved

100g feta, cubed

100g Kalamata olives, halved

3 tbsp very finely diced red onion

1 small clove garlic, finely diced

75g green pepper, diced

75g cucumber, sliced

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1. Cook orzo in salted water until al dente. Drain and cool.

2. Whisk olive oil, vinegar, lemon juice, oregano, salt, pepper, and garlic.

3. Chop vegetables and feta.

4. Combine orzo with vegetables, olives, parsley, and feta.

5. Pour dressing over and toss gently. Chill 30 minutes before serving.

Store in refrigerator up to 4 days.

Add grilled chicken or chickpeas for variation.