Orzo and Tomato Salad with Feta Cheese

This is a delicious recipe that has quickly become a favorite of my family. The only thing I change is I use half the oil, and for more flavor add two cloves of garlic, pressed. I have taken this salad to luncheons and everyone wants a copy of the recipe. Thanks for sharing!

This is a light refreshing salad. Its a great dish, especially if you enjoy tomatoes and feta. I recommend trying to eat it quickly as if its in the fridge for more than a couple days it starts to go bad. I used Kalamata olives and added a splash of balsamic vinegar.

Brought this to a friend's BBQ and it received rave reviews! I subbed black olives for the green and loved the taste.

Delicious! I added three tomatoes instead of one and less olive-oil (extra light). Fresh herbs really make it good! Be careful with adding salt: olives and feta are already salty.

Excellent as a side dish . Will use dried dill and parsley next time. The fresh herbs tasted too grassy. I added some chopped marinated artichoke hearts and its liquid, chopped cukes and a couple of dashes of balsamic vinegar. Makes a good amount.

This was a very tasty salad. I love orzo and feta so I thought it would be. I didn't use as much olive oil as the recipe called for and it was still yummy! Thanks, Sabrina, for another great pasta salad recipe from this site.

A very unique salad to serve at a garden luncheon or picnic. Go easy on the feta cheese as it is quite salty if you use too much. mmm...

Delicious pasta salad! I've been looking for a nice dry pasta salad using dill and feta and this is IT! I don't think I'll be making any other pasta salads for a long time. This was perfect. I added some broccoli to it. Great for a summer bar-b-que. Nice and light with a Greek flavor.

This recipe is fabulous. Such great flavors all in one simple salad. I just cut the amount of olive oil in half to cut down on the fat. It's great!

This is an excellent side dish. Fresh herbs really make is good.

Well, first hint, don't use dried dill.. tastes like sticks in the salad. Interesting, but missing something, maybe more olives, maybe some italian dressing instead of lemon/vinegar combo.. I don't know, I don't think I'll make it again.

Great taste, quick (cooking the pasta is what took the longest) and with few ingredients: a keeper in my books! I added a splash of balsamic vinegar, 1 tbsp toasted pine nuts and an extra tomato but I used less olive oil than what the recipe called for. Feel free to play with the ingredients, I'm sure artichoke hearts, arugula or even sun-dried tomatoes would do great in this.

This is definately an adult dish. My husband and I loved it. A nice alternative to the traditional Italian pasta salad. Very mild flavored.

Not sure what I did wrong w/ this, didn't like it though..

I've made this several times and its been a hit every time. Great for a potluck get together.

I made this salad for a party. This was easy to make, delicious and got rave reviews from everyone! It even tasted better the day after!

I made this recipe for a party and everyone raved about it! I will say though, it tasted even better the next day. So, next time I make it, I will make it the day before.

Took this to work and received rave reviews. Thanks.

This salad was just okay. I did like the fresh herbs but still preferred other pasta salads I have made. I did not add olives since I dislike olives. We will not make this again.

Bonjourno! This recipe rocked the casba!

my family just loved this salad! it's a new fav of mine :)

I brought this to a block party and it was enjoyed by all. I used black olives instead of green. It is a Greek salad.

I've made this recipe several times for family and friends and everyone loved it. It is excellent!!

I tried this recipe using dried herbs and fortunately I knew enough to use LESS, not MORE than you would of the fresh herbs - dried herbs are more concentrated (the statement made by the recipe provider was incorrect). Follow the recipe exactly if using fresh herbs, but cut the herb amounts at least in half if using dried. The salad was great, but I did use balsamic vinegar rather than lemon. Also, I agree with the other reviewer about adding pressed, fresh garlic. Wonderful flavor combinations and no need to worry about a mayonnaise-based dressing!

Make sure to use salt and pepper. Had a ton of people ask me for the recipe. I used a little less oil and black olives instead of green.

This was pretty good. The dressing, if made according to the recipe, is a little bland. I added a splash of balsamic vinegar to provide more flavor. I also added extra olives and 1/2 a cucumber chopped.

I used canned sliced black olives and dried herbs it was yummy and light.

Great recipe! Simple and delicious and healthy too. It has a unique flavor so you can impress guests.

7.53 points per serving

This is a fabulous dish for a picnic or potluck exchange. Amazingly easy and the taste is trendy. I made mine with black olives but think that green as in the recipe would'v been even better. I thought it was delicious. I will certainly save this recipe.

This is an awesome recipe, and it looks great too. The first time I made it I forgot the step that calls to include oil and lemon juice, and after having made it a second time including those ingredients, I prefer it omitted. I think it would be nice with a bit of fresh squeezed lemon, but the oil is completely unnecessary. The only other thing I changed was I used sliced black olives instead of green because they are cheaper.

I really liked this. Followed the recipes except added more dill and parsley because I love them. Added minced garlic to the dressing. And a splash of balsamic at the end. Was so tasty and tastes even better now for lunch the next day. Will definitely use this for a brunch or summertime BBQ.

This was pretty tasty! I used only about half of the oil called for, used dried herbs and therefore cut the amounts in half (not doubled!!!!), and added some good splashes of balsamic vinegar - really enhances the flavor. I thought it was a bit too oily, but leftovers the next day proved that this dish is definitely one that should be refrigerated and served the day after preparing - it was so much better! Thanks for a good mix of ingredients that can be easily added to!

Nice, light, & flavorful. Will definately make again.

I guess I will be the only one, but I really did not care for this. I followed the recipe exactly.

OMG ... this was fantastic !!! I changed it up abit ... I bought a small container of cubed feta with olives marinated in oil to the orzo. I chopped green and black olives, artichoke hearts (4 tbsps), grape tomatoes and fresh parsley. I used about 1/4 cup of Kraft Signature Balsamic Vinaigrette for flavor. Rave reviews from everyone !!!

I loved this, my husband said it was okay. It's lighter fare - the sweeter the tomatos, the better. Lovely for a ladies luncheon. I agree with the other reviewers, it is better the next day and I could have eaten this all day long! Note: You'll need a smaller strainer for the orzo - otherwise, the orzo may slip through your colander! Enjoy!

I doubled this recipe and used fresh tomatoes instead of sun-dried ones. I also used spicy Italian salad dressing and just a little bit of olive oil and lemon juice to taste. I thought the herbs sounded like an odd combination, so I used about 1/4 c. fresh chopped basil, which goes perfectly with tomatoes. With these changes, the salad was very good. I made the day before to allow the flavors to merge, and then just added a little bit of extra dressing right before serving.

Great recipe, but don't forget to add the tomatoes as it is not listed in the ingredients!

This is bursting with flavor when I substituted balsamic vinegar in place of lemon juice and wow! I also added chopped cucumber to it as a bonus for veggies and the vinegar brought out the flavor. This dish disappears fast in my household and it is so easy to make.

This was pretty good but not my favorite. I like dill but it seemed to overpower this dish. If I make again I will cut back on the dill and use half green and half black olives.

I guess I'm one of the few that didn't care for this. It lacked flavor in the dressing, and I even added a jar of marinated artichoke hearts along with the marinade and a some balsamic vinegar. It makes a colorful salad though. I added cucumbers and additional olives, including black. If I make this again(?), I will find a different dressing to use with it.

I used brown rice because I couldn't find whole wheat orzo. I halved the feta because I only had half a cup on hand, doubled the tomato, and used a whole jar of green olives (drained, sliced, and pimentos removed). I also added a generous pinch of dried mint. I don't care for green olives but my husband liked it a lot.

Wow! Excellent. The taste is amazing and the dish looks so good too. Everything a five star dish should be. I let this chill in the fridge for a few hours to let the flavors combine before serving. I added a splash of balsamic vinegar and it really enhanced the dish. Definitely a dish you could serve to company. I will make this again!

Delicious Delicious Delicious!!! And quick and easy!! I substituted the parsley for cilantro and it was great. A quick, satisfying healthy meal, perfect for the work week.

SURPRISINGLY GOOD! and i rarely give 5 stars...but this is great (as is---no changes to recipe)and different and we loved it!

I used black olives, goat cheese, and some green beans. Excellent side dish.

So yummy!!! I made some changes to suit our tastes like sub kalamata olives, add more tomatoes, and less feta. Thanks for sharing.

I thought it was very good. Good for a summer day or a side dish, even adding chicken would be good. It wasn't the best I ever had but I would make it again.

So great, even with my changes. I left out the olives and added sun dried tomatoes, cucumber, and a regular tomato. Also substituted dried dill instead of fresh. My only issue with this is after it's been sitting in the fridge for a while, it tends to get a bit dry. So I suggest added half the dressing before it sits in the fridge and half of it when you are ready to serve. A great summer dish!

Absolutely AMAZING!!! Light and fresh.I used anchovy stuffed manzanilla olives and omitted the dill. Truly a great cool pasta salad. Will definitely make again. Lunch for tomorrow!!! Delish!!

Great served in a lettuce cup.

Unfortunately, this didn't seem to have a huge amount of flavor to me. I think their was just too much orzo. If I make it again, I will half the pasta or double the other ingredients. I was the only one who ate it in my family, so I had it over some torn romaine for a couple of lunches and that made a nice light lunch.

Quick to make and very good. I used half Sicilian style green olives and half black oil cured olives. My husband said, "Yummy."

Be careful on what kind of olive oil you use. Mine had a very strong flavor and that was hard to overcome. Also, we put the salad in the fridge and served it cold and it was much better serve at room temp

this recipie was awesome! i used pitted kalamata olives instead of greenm and grape roma tomatoes. i will def make this again very soon!

This recipe has been around for a long time and originally titled Vermont Orzo/Tomato Salad with Feta and Olives Served at a farmhouse in VT. It's wonderful for summer as it has no mayo. It's always a hit when I take it!

Tasty salad! I had never used Orzo pasta before and wasn't sure about it, but it turned out great and was a nice change from the typical spiral pasta that is used in nearly every pasta salad. I used black olives instead of green olives. I made this for a company get together and it was in the refrigerator overnight and before the luncheon I lightly tossed it with some additional olive oil and lemon to freshen it up. Very nice salad. I would make this one again.

The dressing was a bit oily and bland for me so I ended up using a few tablespoons of light balsamic dressing. In general, I don't like lots of dressing, oils etc in my food. I will definitely make this again as the combo of feta, olives, dill etc was delicious.

This dish was wonderfully light but very satisfying. I was only able to chill it for about 30 minutes before serving and felt it needed a little more "kick". I gave it a liberal sprinkling of Balsamic vinegar and then retossed it before serving. Perfection and the vinegar gave it a light golden color. I haven't used Orzo before but I can't wait to find other recipes using this great pasta.

This was one of the best tomato salads I have made. I did take the advice of others and cut back on the olive oil. I also added some green onions and added more olives. I did not have any dill and it still tasted great! I did not use any salt because of all the salt in the olives and feta. Will definitely make again. Thank you

Great recipe as is, no need to add to it like others suggest. You must use fresh herbs though...otherwise the taste is not the same. Lasts for days in the fridge. Goes well with BBQ'ed shrimp scewers or a shrimp/butter lettuce salad.

Nice flavor - but needed a bit of zip. I did use Kalamata olives (like them better than green). Very pretty salad.

Excellant bright summer salad! It is perfect as is, but if you're like me, you might want to add some toasted pine nuts / chick peas / sundried tomatos/ AND possibly some papadew peppers for a bit of sweet tang. i will make this all summer long and it's going to be a hit with the girlfriends when they hang out and drink wine!

Very good! Not too strong, the natural flavors of the ingredients blend very nicely and do not need more dressing, I feel! Of course, I used far less oil and lemon juice than the recipe called for...less than a quarter cup of oil, and I just put half as much lemon juice as oil, it worked out fine! Thanks for a great recipe that I'll use again for sure!

Not bad......used black pitted olives. Found it to be not too tasty, (lacked a bit). Great light meal. 16 yr old found that there was too much 'green'in it (the dill/parsley). Don't know that I'd make it again.

This was a good recipe but it seemed like it was missing something. I think I might try more veggies next time and cook the orzo a little less so it's a little more firm.

Very good. Even better the second day. Adjusted per reviews. I used black olives with the feta and dried herbs since I didn't have fresh. Added pressed garlic cloves and balsamic vinegar per other reviews and increased the EVOO. Since I halved the recipe for my hubby and myself I used the 1/4 cup EVOO for 3 servings. The left over serving was even better the following day so I'll make it the night before from now on.

I gave this to my husband after I put it together to try it and see what he thought. He wouldn't give it back to me. Guess that means it's pretty good.

Took this for a work party, everyone loved it!

Too much dill for my tastes!

Absolutely delicious! Took this to a party and was I busy emailing this recipe when I got home! Outstanding...definitely a keeper. Thanks for the recipe.

Loved it! I added some chopped onion and cucumber. Also some minced fresh parsley and lemon basil. Made it early in the day for flavors to develop. Really light and fresh!

Delicious! I didn't even add all the ingredients and it still tasted great. Fresh and yummy!

I used the recipe exactly; except I needed it to be gluten free so I used cooked brown rice and wild rice or you could use Quinoa. If you have gluten free noodles on hand- go for it/I was out sadly. I love the flavors. I would add mushrooms in place of olives if salt is a concern. A keeper.

I made this for the first time with the grilled sea bass recipe. It was fabulous! I used kalamata olives instead of green and added just a half clove minced garlic to the dressing mix with salt and pepper. The herbs make it very fresh and tasty! Next time I will add sliced red onions and cucumbers. Thanks for sharing!

Nice pasta salad! Made this to go with our burgers last night for something a little different. We both liked it! I did make some changes based on personal preference. I really didn't measure - just eyeballed what I thought was about right. I'm sure I doubled the green olives and I added some green onion for a little more color. Rather than using the lemon juice/olive oil dressing, I used a zesty Italian and I didn't mix the feta into the salad - just sprinkled some on top of each serving as a garnish.

This salad was delicious and a welcome alternative to the usual macaroni salad for steaks & burgers. I prepared it with all ingredients except dill because my family doesn't like it and it was still good. The saltiness of the feta and olives and the citrus from the lemon are perfect together. I'll be making this all summer. Thanks for a great recipe.

This was so yummy! I made extra dressing and used it to marinate some chicken breasts which I then grilled and added to the salad for a great meal. I also used grape tomatoes. Tasty and healthy...appreciate that...thanks Sabrina!

We really quite enjoyed this salad and will definitely be making again. First and foremost, you have to like green olives. If you don't, pass on this recipe as the olive flavor is quite prominent. Otherwise, I followed the recipe to a tee with one exception, by adding 1 teaspoon of white sugar to the dressing. It is not noticable and cuts acidic taste back a bit.

This recipe has been sitting in my recipe box for over 2 years. I made it omitting the olives as we are not fond of them. Orzo is a pasta choice that my guys have not decided if they enjoy it or not. Every time I make something with it they wonder what it is. We love fresh tomatoes and feta is one of our favorite cheeses, so I had hopes with this recipe. Everyone liked it and it went well with ‘BLT Wraps’ from AR.

I took this to a picnic and it was gone before I knew it. It was delicious! Our family's new favorite.

Really good! I used black olives instead of green and approx. 1 TBSP of dried dill instead of 3 T of fresh. Also, 3 T. of olive oil. Delicious! (Liana doesn't care for fresh parsley

This turned out very well. A nice cold pasta salad and healthy for me as well. Will make this again.

This was a yummy recipie. I added two tomoatoes because I had smaller ones but other than that made it just as stated. I plan to use this as a side dish for grilled chicken

we loved this salad and I will make it again. I did use black olives and took suggestions from others such as fresh garlic, fresh grape tomatoes cut in half, fresh sweet onion, and chunks of cucumbers and balsamic vinegar and lemon juice. i used all the dressing and I think it would of been dry if not all was used other wise.

A very tasty recipe, and with tri-colored orzo, red tomatoes and green olives it's very colorful, too. I followed the recipe to a tee except cutting the oil back to an 1/8 of a cup, only used 1 tsp. of dried dill and omitted the parsley altogether. I let it chill overnight, and the flavors melded nicely. A five star recipe that is highly recommended!

Loved it,used half the oil as suggested, dried herbs worked fine, black olives instead of green and acini de pepe (I think that's right,tiny ball like pasta) instead of orzo making the salad look and taste unique.It was a hit.

I thought this was fantastic. My boyfriend doesn't like feta or green olives, so I told him the cheese was American and hoped he wouldn't notice the olives. He did notice the olives, and said the cheese tasted "funny" and wouldn't eat it. That's okay. More for me! YUM!

I didn't care for the dill in this recipe. I thought it was an odd combination. Maybe I'll try it again with basil. I followed the recipe to a tee, even using fresh herbs. I brought it to 4th of July party. I didn't receive the rave reviews others reported.

Served this for the 4th of July and had to make more midway through the party. Very easy to make and delicious.

Nice salad for a light meal! I thought it tasted a bit too olivey (not sure if its from the green olives or olive oil), but next time I make it I will probably cut back on the olive oil. As suggested by others, I added cucumbers and used grape tomatoes, and added about 1/8 cup of balsamic vinegar. My husband, who loves olives just adored this salad!

This recipe was very tasty. I used feta with sun dried tomatoes and basil instead of the plain feta.

Always a hit for potlucks. I typically use black olives instead of green and it works out just fine!

nice taste of freshness! I did this as my "weekly" meal to my mom and she loved it but instead of green olives i put kalamata olives its very good!:)

Well...I am always on this site it seems looking for something new and different. I have a very picky family including the husband. Well I made this for me today and it is awesome. Im a newcomer to the world of Feta and this pasta salad is unbelievable. I did not add extra salt because i salted the orzo water and the feta has enough. I added a clove of pressed garlic and chopped red onion, i also added a 1/2 tsp of dried oregano. this is my new me dish ill eat the whole thing myself.

I like this with diced cucumbers added to it, and halve grape tomatoes instead of large tomatoes. Yum!

I've taken this salad to family functions and barbecues. The two-gallon Tupperware container always comes home empty. This is an amazing recipe. Thank you SO much!

Very good side dish! Easy to make! Will use this one again! Thanks!!