This Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese will make you go weak in the knees! It's creamy, tangy, crunchy, salty, fresh, bright, and delicious. It starts with Orzo pasta. Cucumber brings a cool refreshing crunch. The kalamata olives and feta bring the saltiness and tang. All of this goodness is combined with a creamy lemon dressing that's bright and light! #greeksalad #orzosalad #pastasalad #picnicfood #summerrecipes #grillingsides #easysalads
Boil a medium pot of water for the Orzo pasta. Once the pasta water is boiling, add a pinch of salt. Add the Orzo and stir. Boil the Orzo until al dente, about 5-8 minutes. Strain the pasta and rinse with cold water. Store in the fridge until ready to mix.
While the pasta is cooking, prep the other ingredients: Wash your English cucumber and then slice in half lengthwise. Cut each half in half again lengthwise so it's now quartered. Slice into 1/4 inch thick slices.
If your Olives are not pitted and quartered, do that now.
Slice the scallions. Chop the cilantro. Crumble Feta if not already done.
Once the pasta is cooled in a large bowl, add the cucumbers, olives, scallions, and feta. I like to leave the cilantro out until the end and fold it in after the dressing.
In a small mixing bowl, add the mayonnaise, dijon mustard, honey, salt, and pepper.
Zest entire Lemon, then cut in half. Add the zest and juice from half of the lemon to the dressing.
Mix the dressing and then add it to the orzo salad. Fold gently to completely combine. Serve with cilantro garnish. This will last 5 days in the fridge!