This simple Lemony Olive Orzo salad combines briny salty olives, tangy lemon, and tangy feta cheese for an irresistible side dish that instantly transports you to Italy.
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There’s something about an orzo pasta salad that just does it for me. Especially this Lemony Olive Orzo salad. A salad with a Mediterranean twist by adding salty Castelvetrano olives and briny feta cheese, and then squeezing lemon juice all over it – it’s just next level delicious.
Mediterranean recipes are pretty much a staple in my house, and any dish that showcases lemon is just fine by me.
This is a super simple salad to throw together on a weeknight that can be bulked up in various different ways.
Recipe Notes
Use high quality pasta – I typically use DeLallo pasta whenever I can. I find it gives me the best taste and texture. DeLallo also carries a line of Castelvetrano olives, although they can be hard to find in stores.
I always choose pitted olives rather than have to go through the hassle of pitting them myself.
Use real lemon juice – the bottled stuff just isn’t as good.
If you can afford it, use the feta that comes in a block in brine. It’s more expensive than the pre-crumbled stuff, but it’s so much better, and it honestly lasts for months in the fridge, so you’ll be able to use it before it goes bad.
Ingredient List
- Orzo
- Shallot
- Olive oil
- Castelvetrano Olives
- Parsley
- Lemon
- Feta
Making Lemony Olive Orzo
- Start by cooking your orzo according to package directions.
- Cook the diced shallot in oil in a large skillet for 5 minutes, or until soft and translucent. Rough chop your olives and add them to the skillet. Cook for 3-4 minutes, or until olives are heated through.
- Add the cooked orzo to the olive mixture in the skillet and stir it all together. Add the lemon juice and lemon zest, salt and pepper to taste, and parsley to the dish and stir.
- Crumble feta on top.
- Taste and adjust for seasoning.
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Alterations and Substitions
- Add grilled chicken, steak or shrimp to the dish.
- Omit the feta and use grilled halloumi cheese instead.
- Add extra veggies – spinach or arugula would wilt down nicely.
- Chopped marinated artichoke hearts would be AMAZING.
- White beans or chickpeas would add protein while still keeping the salad vegetarian.
- Sun dried tomatoes or cherry tomatoes would be great.
- Pickled red onion would be a great topper.
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Lemony Olive Orzo
Ingredients
- ¾ Cup Orzo
- 1 small shallot diced
- 1 tablespoon olive oil
- ½ cup of pitted olives roughly chopped
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- ⅓ cup crumbled feta cheese
Instructions
- Start by cooking your orzo according to package directions.
- Cook the shallot in 1 tablespoon olive oil in a large skillet for 5 minutes, or until soft and translucent. Add your olives to the skillet. Cook for 3-4 minutes, or until olives are heated through.
- Add the cooked orzo to the olive mixture in the skillet and stir it all together. Add the lemon juice and lemon zest, salt and pepper to taste, and parsley to the dish and stir. Crumble feta on top.
- Taste and adjust for seasoning.
Yum but please make it pinnable