Cook the orzo pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, combine the cooked orzo pasta, diced cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the orzo pasta and vegetables. Toss gently to combine.
Crumble the feta cheese over the salad. Stir gently to distribute evenly.
Garnish with fresh parsley. Serve immediately or chill for later.
For enhanced flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
Decent salad, but nothing extraordinary. I felt it needed something more. Maybe some red onion?
Really tasty and fresh. I added some sun-dried tomatoes for an extra flavor dimension. The feta cheese and herbs pair wonderfully together.
Very enjoyable pasta salad. The dressing was really good, though I added a touch of garlic. Easy to customize and make your own!
It was okay. The salad was a bit bland, and I had to add extra salt and pepper to get it to taste right. I did like the tomatoes.
This pasta salad is a revelation! The combination of ingredients is perfect. The flavors are well-balanced. The perfect dish for a warm evening. Definitely will be making this on repeat.
