Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts Recipe | Vegetarian Times Skip to main content

Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts

When reader Margie Coloian, of Johnston, R.I., experimented with going veg earlier this year, she turned to this satisfying pasta salad over and over. She suggests serving it as a side dish at dinner, or packing for lunch (no microwave necessary).


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2 Tbs. white balsamic vinegar
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1 Tbs. olive oil
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1 clove garlic, minced (1 tsp.)

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½ cup uncooked orzo
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1 large tomato, chopped
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½ medium red onion, chopped
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⅓ cup crumbled feta cheese
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¼ cup chopped red bell pepper
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¼ cup dried cranberries
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¼ cup walnuts, chopped
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¼ cup kalamata olives, chopped
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2 Tbs. fresh parsley, chopped


1. To make Dressing: whisk together vinegar, oil, and garlic in small bowl, and season with salt and pepper, if desired.

2. To make Salad: cook orzo according to package directions; drain, rinse with cold water, and drain again.

3. Combine orzo with tomato, onion, feta, bell pepper, cranberries, walnuts, olives, and parsley in medium bowl. Add Dressing, and toss to combine. Serve at room temperature.

Nutrition Information: 

7 g
Total Fat: 
13 g
Saturated Fat: 
3 g
29 g
11 mg
269 mg
3 g
10 g
Serves 4

Comments on this Recipe

I have been fortunate enough to eat at Margie's bountiful table and can attest to how delicious this dish was as well as so many others.

Delicious!!! The cranberry/kalamata combination is amazing...this will definitely become a staple in my family's vegetarian diet. Thanks for sharing!

We had this as a side dish for Christmas dinner yesterday - it was the hit of the meal!

Oh so yummy. I double the recipe and keep it in the fridge. Works super well for school lunch.