Chilled Mediterranean Orzo Salad with Feta and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing orzo pasta salad tossed with crisp cucumbers, Kalamata olives, and creamy feta cheese, dressed in a zesty lemon vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 24 minutes, pairs orzo pasta, cucumber, Kalamata olives 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 280 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.

Prep: 15 min Cook: 9 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of salted water to a boil. Add 1 cup dry orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water until cooled completely.
  2. Step 2: In a large bowl, combine the cooled orzo with 1 cup diced cucumber, 1/3 cup halved Kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: Whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently until evenly coated.
  4. Step 4: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

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