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Orzo and Tomato Salad with Feta Cheese

Orzo and Tomato Salad with Feta Cheese

Name: Orzo and Tomato Salad with Feta Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup uncooked orzo pasta; ¼ cup pitted green olives; 1 cup diced feta cheese; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh dill; 1 ripe tomato, chopped; ¼ cup virgin olive oil; ⅛ cup lemon juice; salt and pepper to taste

Rating: 4.42 stars

269 Ratings
200 Reviews
15 Photos

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

By COZYCUISINE

Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

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Step 2

When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts

Per Serving:

329.4 calories; protein 10.9g 22% DV; carbohydrates 28.1g 9% DV; fat 19.6g 30% DV; cholesterol 37.4mg 13% DV; sodium 613.7mg 25% DV. Full Nutrition

Reviews (200)

Most helpful positive review

DCCTJM

08/28/2003

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! Read More

Helpful

(122)

Most helpful critical review

Jennifer

08/27/2003

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. Read More

Helpful

(15)

269 Ratings

5 star values: 161
4 star values: 76
3 star values: 21
2 star values: 7
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DCCTJM

08/28/2003

Helpful

(122)

RogueOnion8

01/12/2006

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. Read More

Helpful

(85)

GINAH1

07/24/2003

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

Helpful

(68)

INGU

08/28/2003

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. Read More

Helpful

(54)

lillian

08/28/2003

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. Read More

Helpful

(43)

DENA.B

08/28/2003

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. Read More

Helpful

(42)

Ewa Lamb

02/04/2004

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... Read More

Helpful

(26)

NICOLLEJ30

08/27/2003

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. Read More

Helpful

(24)

JulieRD

09/01/2003

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! Read More

Helpful

(22)

Jennifer

08/27/2003

Helpful

(15)

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Nutritional Information

Orzo and Tomato Salad with Feta Cheese

Servings Per Recipe: 6
Calories: 329.4

% Daily Value *

protein: 22 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 30 %

saturated fat: 39 %

cholesterol: 13 %

vitamin a iu: 13 %

niacin equivalents: 29 %

vitamin b6: 13 %

vitamin c: 15 %

folate: 24 %

calcium: 23 %

iron: 10 %

magnesium: 11 %

potassium: 4 %

sodium: 25 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Orzo and Tomato Salad with Feta Cheese

1 of 200

All Reviews

DCCTJM

08/28/2003

Helpful

(122)

RogueOnion8

01/12/2006

Helpful

(85)

GINAH1

07/24/2003

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

Helpful

(68)

INGU

08/28/2003

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.

Helpful

(54)

lillian