Greek Orzo Salad with Feta and Peas
Greek orzo salad with peas, tomatoes, and feta is one of my favorite Mediterranean dishes to bring to potlucks, bbqs, and summer cookouts. It's a simple recipe, but always a hit.
Servings 6 servings
- 8 oz orzo
- 1 cup frozen peas
- 1 medium cucumber, diced, and peeled if needed
- 1/2 cup pitted kalamata olives
- 1/4 cup finely diced red onion
- 12 small tomatoes, halved, grape tomatoes or similar
- 1/4 cup thinly sliced basil
- 4 oz feta cheese, crumbled
- 1 small clove garlic, finely minced
- 2 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Bring a large pot of water to a boil. Salt the water and add the orzo. Cook the orzo according to package directions. Just before draining, stir in the peas. Then drain the orzo and peas.
Transfer the orzo and peas to a large bowl. Whisk together all the dressing ingredients and pour it over the warm orzo. Toss to combine and then set aside the orzo until it cools to room temperature. (You can put the salad into the refrigerator or just leave it on the counter and stir it occasionally.)
Once the orzo is cool, add the cucumber, olives, onion, tomatoes, basil, and feta. Toss again to combine and serve.
- If you are using fresh, shelled peas, add them along with the rest of the vegetables since you don't need to cook fresh peas at all.
- Grape tomatoes are great in this salad when tomatoes are out of season. If you have in-season tomatoes switch out the grape tomatoes for one or two full size tomatoes. (Depending on how huge they are!)
- Other ideas include: using gluten-free orzo, adding some mint or parsley, or entirely switching out the orzo for a whole grain like brown rice or farro.