Chilled Greek Orzo Salad with Feta and Kalamata Olives
A refreshing orzo pasta salad tossed with ripe tomatoes, kalamata olives, feta cheese, and a bright lemon-oregano dressing. This greek-inspired salads (vegetarian) ready in about 24 minutes pairs (about 6 oz) orzo pasta, cherry tomatoes, halved, kalamata olives, pitted and halved into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (about 6 oz) orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water until cool; drain well.
- Step 2: In a large mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- Step 3: Add the cooled orzo, 1 cup halved cherry tomatoes, 1/2 cup halved kalamata olives, 3/4 cup crumbled feta, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh parsley to the bowl. Toss gently to combine.
- Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Greek Orzo Salad with Feta and Kalamata Olives take to make?
Total time is about 24 minutes (15 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Greek Orzo Salad with Feta and Kalamata Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 6 oz) orzo pasta from drying out.
Can I substitute ingredients in Chilled Greek Orzo Salad with Feta and Kalamata Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Greek Orzo Salad with Feta and Kalamata Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Greek Orzo Salad with Feta and Kalamata Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
