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Orzo Feta Pasta Salad

By: Julia Pacheco
Orzo Feta Pasta Salad mixes tender orzo pasta with fresh veggies, tangy feta, and a light dressing for a refreshing side or light lunch.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 5 servings
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Ingredients 

  • 8 oz dry orzo pasta
  • 2 cups cherry tomatoes, sliced
  • ½ red onion, sliced
  • 1 english cucumber, diced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh basil, chopped

Dressing:

  • ⅔ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 lemon, juiced
  • 1 tbs honey
  • ¼ tsp pepper
  • ½ tsp salt

Instructions 

  • To a large pot of boiling water on the stove add the orzo and cook according to the box instructions. Drain and rinse with cold water to cool down.
  • To a small bowl add all of the dressing ingredients, whisk to combine.
  • To a large bowl add the orzo, tomatoes, onion, cucumber, feta cheese, basil, and dressing stir well. Cover and refrigerate for at least one hour. Enjoy!

Nutrition

Calories: 509kcal | Carbohydrates: 46g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 13mg | Sodium: 417mg | Potassium: 388mg | Fiber: 3g | Sugar: 8g | Vitamin A: 487IU | Vitamin C: 28mg | Calcium: 112mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Beverly says:

    Super easy to make, so flavorful and refreshing. Don’t skimp on the fresh basil, you won’t regret it! Thank you for the wonderful recipe!

    Reply