Orzo Salad with Feta and Tomato

Orzo Salad with Feta and Tomato



 (cooking time: 15 min; 4 servings)

  • Orzo pasta – 1 cup, uncooked
  • Pitted green olives – ¼ cup
  • Feta cheese – 1 cup, diced
  • Fresh parsley – 3 tbsps, chopped
  • Fresh dill – 3 tbsps, chopped
  • 1 ripe tomato, chopped
  • Extra virgin olive oil - 1/4 cup 
  • Lemon juice – 1/8 cup
  • Salt – to taste
  • Pepper – to taste


  1. Cook orzo al dente in a large pot of salted water following the directions on the package. Drain, rinse with cold water.
  2. In a medium bowl, mix cooled orzo with feta, olives, fresh herbs, and chopped tomato.
  3. Whisk lemon juice with olive oil in a small bowl. Add dressing to the salad, toss to coat. Season with salt and pepper. Serve chilled.
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