Tomato pasta with feta cheese

    25 min

    A pasta salad that's packed full of Mediterranean flavours. Orzo is tossed with olives, feta, tomato, parsley, olive oil and lemon juice. The perfect summer salad to enjoy all year round.

    250 people made this

    Serves: 6 

    • 200g uncooked orzo pasta
    • 35g pitted green olives
    • 250g diced feta cheese
    • 3 tablespoons chopped fresh parsley
    • 3 tablespoons chopped fresh dill
    • 1 ripe tomato, chopped
    • 4 tablespoons virgin olive oil
    • 2 tablespoons lemon juice
    • salt and pepper to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Cook orzo for 8 to 10 minutes or until al dente; drain and rinse with cold water.
    2. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill and tomato. In a small bowl, whisk together oil and lemon juice. Pour over orzo and mix well. Season with salt and pepper to taste. Chill before serving.

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    Reviews in English (192)


    This is a delicious recipe that has quickly become a favorite of my family. The only thing I change is I use half the oil, and for more flavor add two cloves of garlic, pressed. I have taken this salad to luncheons and everyone wants a copy of the recipe. Thanks for sharing!  -  04 Aug 2003  (Review from Allrecipes US | Canada)


    This is a light refreshing salad. Its a great dish, especially if you enjoy tomatoes and feta. I recommend trying to eat it quickly as if its in the fridge for more than a couple days it starts to go bad. I used Kalamata olives and added a splash of balsamic vinegar.  -  06 Jan 2006  (Review from Allrecipes US | Canada)


    Brought this to a friend's BBQ and it received rave reviews! I subbed black olives for the green and loved the taste.  -  29 Aug 2002  (Review from Allrecipes US | Canada)