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Greek Lemon Orzo Salad with Feta and Kalamata Olives

Close up of lemon orzo pasta salad in a rust colored bowl with a silver serving spoon
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5 from 2 reviews

Bold flavors like feta, sun-dried tomato, kalamata olives and lemon make this pasta salad anything but boring.

  • Author: Becky Schmieg
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Main Course, Salad

Ingredients

Units Scale

Pasta salad

  • 8 oz orzo pasta (about 1.5 cups)
  • 1 cup canned artichoke hearts (chopped)
  • 1/3 cup kalamata olives (chopped)
  • 1 cup fresh parsley (measured, then chopped)
  • 1/4 cup sun-dried tomatoes (diced)
  • 1/2 cup feta cheese crumbles
  • zest of one lemon

Dressing

  • 2/3 cup avocado oil
  • 1/3 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Cook the orzo according to package directions. Add about 1 tbsp of salt to the cooking water before adding the orzo pasta. Rinse with cool water after cooking to bring to room temperature.
  2. Combine the dressing ingredients in a jar and shake vigorously.
  3. Then combine the cooked orzo, artichokes, olives, parsley, sun-dried tomatoes, feta, lemon zest and add the dressing.
  4. Enjoy! Store in an air-tight contained in the refrigerator for up to 5 days.

Find it online: https://www.figjar.com/lemon-orzo-pasta-salad/