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This delicious Greek pasta salad is an update of one of our most popular salads we’ve ever published. Using Divina’s Marinated Feta and Olives makes this recipe a breeze!



Yields10 Servings
Prep Time20 minsCook Time7 minsTotal Time27 mins

 1 lb Rummo orzo
 ¼ cup lemon juice
 1 Tbsp oregano
 ½ small red onion, diced
 1 small English cucumber, cut in half lengthwise, then sliced
 1 sweet yellow pepper, seeded and diced
 2 Tbsp capers
 2 cups cherry tomatoes, halved
 1 cup crumbled feta
 1 Tbsp chopped parsley

1

In a large pot of boiling salted water cook the orzo until al dente. Drain. Rinse under cold water and drain well. Place in a large bowl and set aside to completely cool.

2

Tip the container of Divina Marinated Feta and Olives into the bowl with the orzo (be sure to include all the oil).

3

Add the lemon juice, vinegar, oregano, red onion, cucumber, pepper, capers, half of the cherry tomatoes and half of the feta. Gently combine. Season with salt and pepper as needed.

4

Transfer to a serving bowl and scatter remaining tomatoes, feta and parsley over top.

5

Garnish with a few sprigs of fresh oregano, if available. Garnish with lemon wedges.

6

Note: To make this dish a main course salad, add 3 c. of diced grilled or roasted chicken. Grilled shrimp also works well.


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Ingredients

 1 lb Rummo orzo
 ¼ cup lemon juice
 1 Tbsp oregano
 ½ small red onion, diced
 1 small English cucumber, cut in half lengthwise, then sliced
 1 sweet yellow pepper, seeded and diced
 2 Tbsp capers
 2 cups cherry tomatoes, halved
 1 cup crumbled feta
 1 Tbsp chopped parsley

Directions

1

In a large pot of boiling salted water cook the orzo until al dente. Drain. Rinse under cold water and drain well. Place in a large bowl and set aside to completely cool.

2

Tip the container of Divina Marinated Feta and Olives into the bowl with the orzo (be sure to include all the oil).

3

Add the lemon juice, vinegar, oregano, red onion, cucumber, pepper, capers, half of the cherry tomatoes and half of the feta. Gently combine. Season with salt and pepper as needed.

4

Transfer to a serving bowl and scatter remaining tomatoes, feta and parsley over top.

5

Garnish with a few sprigs of fresh oregano, if available. Garnish with lemon wedges.

6

Note: To make this dish a main course salad, add 3 c. of diced grilled or roasted chicken. Grilled shrimp also works well.

Greek Orzo Salad