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Orzo Feta Pasta Salad

(recipe, Katie Hickey)


Everyone's favorite pasta salad


  1. 5 cups just cooked orzo (1 box)
  2. 1 large cucumber, peeled, seeded, and diced
  3. 3 plum tomatoes, seeded and diced or one pint cherry or grape tomatoes, halved
  4. 1 medium red onion, small diced
  5. 1 medium red bell pepper, diced
  6. 20 to 30 pitted kalamata olives, cut into quarters
  7. 1 14.0 -ounce can artichoke hearts (give or take), cut into eighths
  8. ¼ to ⅓ cup fresh parsley, chopped
  9. Scant ¼ cup extra virgin olive oil
  10. 1 large lemon, halved and juiced (more lemon juice to taste)
  11. ½ Tbsp. kosher salt
  12. Freshly ground black pepper
  13. 3 or 4 ounces reduced fat feta cheese, crumbled (I used Trader Joe's reduced fat. You can use regular too)


  1. In large bowl, mix warm pasta, olive oil, lemon, salt and pepper. Toss to coat, let cool slightly so it won't cook the other ingredients.
  2. After the pasta has cooled a little, add all the other chopped ingredients, adding the parsley and cheese last. Taste for seasoning- I usually have to add more lemon juice or a splash of red wine vinegar. Make sure there's enough salt and pepper.
  3. Serve cold or at room temp. If you're going to refrigerate before serving, Add the tomatoes just before serving.