This orzo salad with feta is a fresh pasta salad that's packed with Greek flavours of feta, olives and oregano. A perfect light lunch or side dish for any occasion!
The recipe was inspired by several different recipes I looked at online and ultimately ended up being based on ingredients I had in the fridge at the time! Most recipes I found have red onion in them...but I didn't have any left...so I put in spring onions instead - it's delicious with either!
The salad is full of flavour...each mouthful can be different with salty hits from the olives and feta, to sweetness from the vine tomatoes and roasted peppers...and finally a herby hit from the oregano .
It's a great pasta salad to serve at a buffet, at a BBQ or to take on a picnic. Leftovers are great to enjoy for lunch too.
Tips
- Feel free to change any of the ingredients, depending on what you have in the fridge!
- Dairy-free option - use dairy-free feta or add avocado for creaminess.
- Gluten-free option - swap the orzo for quinoa, rice or lentils.
- This orzo salad with feta recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Orzo is a small, rice-shaped pasta that is actually made from semolina wheat, commonly used in Mediterranean and Italian cuisine.
Yes! This salad actually tastes better after a few hours because the flavours meld together. Store in an airtight container in the fridge for up to 3 days.
It's best served at room temperature, or chilled.
Absolutely - try goat cheese, halloumi, or Parmesan as alternatives.
Yes - substitute feta with vegan feta or nutritional yeast for a dairy-free version.
Try roasted red peppers, artichokes, sun-dried tomatoes, cucumbers, olives, or fresh herbs.
Keep leftovers in an airtight container in the fridge for up to 3 days. Toss with some extra virgin olive oil before serving.
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How to make this Orzo Salad with Feta
Ingredients
- 250g orzo pasta
- 3 tbsp extra virgin olive oil
- 2 to 3 spring onions, finely sliced on the diagonal, or half a small red onion, finely chopped
- 8 cherry tomatoes on the vine, cut in halves
- 1 roasted red pepper from a jar, sliced
- 16 black olives, roughly chopped
- 120g feta, cut into small cubes
- 1 tbsp fresh oregano, leaves picked (or 0.5 tsp dried oregano)
- freshly ground black pepper, to taste
Instructions
- Cook the orzo pasta in salted boiling water, according to packet instructions. Drain through a fine sieve then rinse under cold water and drain really well again.
- Transfer the drained pasta to a serving bowl and stir through the extra virgin olive oil. Leave to cool for a couple of minutes, then add the rest of the ingredients and season, to taste, with some freshly ground black pepper.
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Orzo Salad with Feta
Ingredients
- 250 g (8.8 oz) orzo pasta
- 3 tbsp extra virgin olive oil
- 3 spring onions finely sliced on the diagonal, or half a small red onion, finely chopped
- 8 cherry tomatoes on the vine cut in halves
- 1 roasted red pepper from a jar sliced
- 16 black olives sliced
- 120 g (4.2 oz) feta cut into small cubes
- 1 tbsp fresh oregano leaves picked (or 0.5 tsp dried oregano)
- freshly ground black pepper to taste
Instructions
- Cook the orzo pasta in salted boiling water, according to packet instructions. Drain through a fine sieve then rinse under cold water and drain really well again.
- Transfer the drained pasta to a serving bowl and stir through the extra virgin olive oil. Leave to cool for a couple of minutes, then add the rest of the ingredients and season, to taste, with some freshly ground black pepper.
Notes
- Feel free to change any of the ingredients, depending on what you have in the fridge!
- Dairy-free option - use dairy-free feta or add avocado for creaminess.
- Gluten-free option - swap the orzo for quinoa, rice or lentils.
- This orzo salad with feta recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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