Lemony Orzo Salad with Feta and Olives

This orzo salad is a refreshing and flavorful side dish that's perfect for summer gatherings. The orzo is cooked in vegetable broth and then tossed with a tangy lemon-olive oil dressing, feta cheese, and kalamata olives. The salad is light and refreshing, and the bright flavors of the lemon and olives make it a perfect complement to grilled meats or fish.

Orzo, a small pasta shape that resembles rice, is a staple ingredient in many Mediterranean cuisines. It's often used in soups, salads, and pilafs. This orzo salad is inspired by the classic Greek salad, which typically includes tomatoes, cucumbers, onions, and feta cheese. I've added kalamata olives to the salad for a bit of briny flavor, and I've used a lemon-olive oil dressing instead of the traditional red wine vinegar dressing. The result is a light and refreshing salad that's perfect for summer gatherings.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 cup uncooked orzo pasta
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted kalamata olives, halved

Instructions

1. Cook the orzo according to package directions.
2. Drain the orzo and rinse with cold water.
3. In a large bowl, whisk together the olive oil, lemon juice, oregano, and salt.
4. Add the orzo, feta cheese, and olives to the bowl and toss to coat.
5. Serve immediately or refrigerate for later.

Why It Works

• The orzo is cooked in vegetable broth, which gives it a savory flavor.
• The lemon-olive oil dressing is tangy and bright, and it helps to balance out the richness of the feta cheese.
• The kalamata olives add a bit of briny flavor to the salad, and they also provide a nice contrast to the soft texture of the orzo.
• The salad is light and refreshing, and it's the perfect complement to grilled meats or fish.