Surdyk's Greek Orzo Salad


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Greek purple-black kalamata olives and feta cheese blend with rice-shaped orzo pasta for this salad at Surdyk's Cheese Shop. The full-flavored dish holds its own at a barbecue with grilled meat.

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  • 1-1/4 C. dried orzo (rosamarina) (8 oz.)
  • 8 oz. feta cheese, cubed or coarsely crumbled
  • 1 C. chopped Roma tomatoes
  • 1/2 C. chopped pitted kalamata olives
  • 1 Tbs. snipped fresh basil
  • 1 Tbs. snipped fresh flat-leaf parsley
  • 1/3 C. olive oil
  • 3 Tbs. lemon juice
  • 1 small clove garlic, minced
  • 1/2 tsp. snipped fresh oregano
  • Salt and ground black pepper

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Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine. For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.

Makes 6 main-dish servings.

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