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.
I found the salad to be a bit too acidic. The lemon flavor was overpowering. I had to adjust it by adding some honey to balance the taste.
Absolutely delicious! The flavors are so fresh and vibrant. I especially loved the combination of the feta cheese and the lemon dressing. This will be a regular in my meal rotation.
Great recipe. It’s quick, easy, and tastes amazing! I like how simple it is to prepare. I have made it a few times now. Recommend it!
This Mediterranean Orzo Pasta Salad is a winner! So flavorful and easy to make. The perfect dish for a summer picnic. I love the simplicity of the recipe.
This is a winner! So easy to make and packed with flavor. The herbs really make this dish sing. Highly recommend for a quick and healthy meal.
