Orzo Salad

Yield: 6-8



  • 1 cup dry orzo pasta
  • 1-1/2 cups grape or cherry tomatoes, sliced in half
  • 1/4 cup pitted kalamata olives, sliced
  • 1/4 cup fresh chopped parsley
  • ¼ cup celery small diced
  • ¼ cup leeks small diced
  • 1-2 TBSP lemon zest
  • ½ cup crumbled Feta cheese
  • For the Lemon Dressing:
  • 1/4 cup lemon juice
  • Salt and freshly ground pepper to taste
  • 1/2 cup extra virgin olive oil
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  1. Cook pasta according to directions on package -with lots of salted water please- then drain and set aside over a cookie sheet to cool down.
  2. For the Lemon Dressing: combine lemon juice, salt, pepper, and olive oil. Set aside.
  3. Combine cooked pasta with remaining ingredients then drizzle with enough dressing to coat. Toss and taste it, it might need more salt and pepper.
  4. Refrigerate until ready to serve.