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orzo salad recipe Feta Olive Rainbow With Cherry Tomatoes
- Total Time: 67 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This vibrant Feta Olive Rainbow Orzo Salad is a reliable and healthy Mediterranean-inspired dish, perfect for busy weeknights or meal prep with its colorful array of fresh vegetables and tangy dressing.
Ingredients
- 1 lb orzo pasta
- 4 oz block feta cheese, crumbled
- 0.5 cup Kalamata olives, pitted and sliced
- 1 pint cherry tomatoes, halved
- 1 large cucumber, chopped
- 0.25 cup red onion, finely diced
- 1 large bell pepper, any color, diced
- 0.25 cup fresh parsley, chopped
- 1 medium lemon, juiced (approx. 3–4 tbsp)
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Orzo: Bring a large pot of heavily salted water to a rolling boil on the stovetop. Add 1 lb of orzo pasta and cook according to package directions until al dente (typically 10-12 minutes). Drain the pasta immediately and rinse thoroughly with cold water until cool to the touch, then set aside.
- Prep Veggies: While the orzo cooks, prepare all fresh ingredients. Chop the cucumber, bell pepper, and red onion into small, uniform pieces. Halve the cherry tomatoes. Slice the pitted Kalamata olives and crumble the block feta. Finely chop the fresh parsley.
- Whisk Dressing: In a large mixing bowl, combine 0.25 cup extra virgin olive oil, 3-4 tbsp fresh lemon juice, 2 tbsp red wine vinegar, and generous pinches of salt and black pepper. Whisk vigorously until the dressing is well-emulsified.
- Combine Ingredients: Add the cooled orzo, all the prepped vegetables (cucumber, bell pepper, red onion, cherry tomatoes, olives), and the crumbled feta to the bowl with the dressing. Toss gently using a large spoon or spatula, ensuring all ingredients are evenly coated.
- Chill and Serve: For optimal flavor melding, cover the bowl and chill the salad in the refrigerator for at least 30 minutes. Serve chilled or at room temperature.
Notes
For best results, use firm, vibrant cherry tomatoes and fresh, aromatic herbs. Seek out block feta for superior flavor and texture over pre-crumbled varieties. Lightly toasting dry orzo in a dry skillet for 2-3 minutes before boiling adds a wonderful, subtle nutty depth. For a quicker option, orzo can be cooked in an Instant Pot using a 1:1 ratio of water to orzo for 3-4 minutes on high pressure, followed by a quick release (remember to rinse with cold water). If the salad appears a bit dry, add an extra tablespoon of olive oil or a splash more lemon juice. If bland, adjust salt, pepper, or add more fresh herbs or lemon zest to taste. To prevent sogginess, ensure the orzo is thoroughly rinsed and drained after cooking; avoid overcooking the pasta.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx 260 g)
- Calories: 500 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 20 mg