Orzo With Black Olives and Feta

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Rating: 2.6/5 (5 votes cast)
  • Prep Time : 10 min
  • Cook Time : 10 min


  • 1 pound orzo
  • 3 tablespoons white wine vinegar
  • 1/2 51 lemon-infused olive oil
  • 1 51 whole California Black Ripe Olives
  • 1 (4 ounce) container crumbled feta cheese (about 1 cup)
  • Kosher salt and freshly cracked black pepper, to taste


Bring a large pot of of salted water to a boil over moderately high heat. Add the orzo; cook until al dente, according to the package instructions, and drain. Transfer pasta to a medium bowl.

Whisk together the vinegar and oil and pour over pasta, mixing until well combined. Toss in the olives and feta. Season with salt and pepper and serve.

Orzo With Black Olives and Feta, 2.6 out of 5 based on 5 ratings
6 servings