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Mediterranean Orzo Salad


Cook Time
30 min




  • ¾ cup Bellucci Toscano PGI Organic EVOO
  • 8 ounces orzo pasta
  • 8 ounces feta cheese
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 cup halved grape tomatoes
  • 1 cup sliced English cucumber, halved lengthwise and cut across 1/4 “ thick half moon slices
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 large lemon
  • 1 cup of fresh mint leaves, coarsely chopped
  • 1 cup of fresh basil leaves, coarsely chopped
  • 1 cup of fresh parsley leaves, coarsely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Cooking Instructions:

  • In a medium saucepan of boiling salted water, cook the orzo according to package instructions. Drain the orzo well and transfer to a large bowl. Pour 1/4 cup of Bellucci EVOO and ½ teaspoon of salt and ¼ teaspoon of black pepper over the orzo mix well.

  • Add the diced vegetables and herbs and stir to combine. Add the remaining ½ cup of Bellucci EVOO.

  • Crumble the feta into the bowl and stir just to combine. Season further with salt and pepper to taste.

  • Transfer to a serving platter and top with a drizzle of Bellucci Toscano Organic PGI.

Cook’s Notes:

French or Bulgarian feta is creamier and less salty than Greek feta.
© Bellucci EVOO 2018
Toscano PGI Organic EVOO
Toscano PGI Organic EVOO

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