Orzo With Black Olives And Feta


  • 4 pounds dry orzo pasta
  • 2 cups lemon-infused olive oil
  • 1 cup white wine vinegar
  • 1 1/2 pounds (6 cups) California whole black olives
  • 1 pound (4 cups) crumbled feta cheese
  • 1 tablespoon kosher or sea salt, or to taste
  • 2 teaspoons ground black pepper, or to taste

Optional Additions:

  • 12 ounces (3 cups) minced red onion
  • 4 teaspoons dry Greek seasoning or oregano leaves


  1. 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. Drain well and transfer to a very large bowl.
  2. In a large bowl, whisk together the oil, vinegar, salt and pepper. Pour over pasta, mixing until well combined. May be prepared 1 day ahead and stored tightly covered in the refrigerator.
  3. Just before serving, lightly stir in the olives and feta. Stir in onion and seasoning, if desired.
Nutritional Analysis Per Serving:

Calories: 550, Fat: 30g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 700mg, Potassium: 127mg, Carbohydrates: 59g, Fiber: 2g, Sugar: 4g, Protein: 14g, Vitamin A: 2 %, Vitamin C: 0%, Calcium: 15%, Iron: 15%