Juicy Mediterranean Orzo Pasta Salad (Printable)
Bright orzo salad with Mediterranean vegetables, feta, and a zesty lemon-herb dressing. Ready in 25 minutes.
# What You Need:
→ Pasta & Legumes
01 - 1 cup orzo pasta, uncooked
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - ½ small red onion, finely minced
06 - ¼ cup Kalamata olives, pitted and sliced
→ Cheese
07 - ½ cup feta cheese, crumbled
→ Fresh Herbs
08 - ⅓ cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped (optional)
→ Dressing
11 - ⅓ cup extra-virgin olive oil
12 - Zest and juice of 1 lemon
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon freshly ground black pepper
# How-To:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt the cooking process. Set aside and let cool completely.
02 - In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely minced red onion, and sliced Kalamata olives.
03 - Add the fully cooled orzo to the bowl with the prepared vegetables and toss lightly to distribute evenly.
04 - In a small jar or bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified.
05 - Pour the prepared dressing over the orzo and vegetable mixture. Gently toss until every ingredient is evenly coated.
06 - Gently fold in the crumbled feta cheese, chopped parsley, basil, and mint (if using), taking care not to crush the tomatoes or break up the feta too finely.
07 - Taste the salad and adjust the salt and pepper as needed. For best flavor development, refrigerate for at least 30 minutes before serving to allow the dressing to permeate the orzo and vegetables.
08 - Serve chilled or at room temperature. Garnish with additional fresh herbs or an extra sprinkle of feta if desired. Pairs beautifully with a crisp glass of Sauvignon Blanc.
# Expert Tips:
01 -
- The lemon olive oil dressing seeps into the orzo overnight and tastes even better the next day, which means you can absolutely make it ahead and forget about it until guests arrive.
- It uses raw vegetables that need zero cooking beyond chopping, so your kitchen stays cool and your hands do all the interesting work.
02 -
- Do not skip rinsing the cooked orzo, because the residual starch will turn your beautiful salad into a gummy clump within an hour.
- Dressing the salad while the orzo is still slightly warm helps it absorb flavor more deeply, but it must be fully cooled before adding the feta and herbs.
03 -
- Salt your pasta water until it tastes like the sea, because this is your only chance to season the orzo from the inside.
- Letting the dressed salad sit for even fifteen minutes before eating transforms it from good to unforgettable.