Mediterranean Orzo Pasta Salad (Print Page)
Colorful orzo toss with juicy veggies, tangy feta, and a bright lemon-olive oil dressing. Ideal for warm-weather meals.
# What You Need:
→ Pasta
01 - 1 cup (about 200 g) uncooked orzo pasta
→ 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 (75 g) feta cheese, crumbled
→ Fresh Herbs
08 - ⅓ cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped (optional)
→ Lemon-Olive Oil 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
# Directions:
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 well and rinse under cold running water to halt further cooking. 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 emulsified and well blended.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently until every component is evenly coated.
06 - Gently fold in the crumbled feta cheese along with the chopped parsley, basil, and mint (if using). Take care not to crush the feta too finely.
07 - Taste the salad and adjust the salt and pepper as needed. For best results, refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature. Garnish with additional fresh herbs or an extra sprinkle of feta if desired.
# Expert Tips:
01 -
- It comes together in the time it takes to boil pasta, which means you can basically make it with your eyes half closed on a hot afternoon.
- The lemon olive oil dressing seeps into every crevice of the orzo and makes each bite taste like summer on a plate.
02 -
- Rinsing the orzo under cold water is not optional because residual heat will continue cooking it and turn your salad gummy.
- Letting the dressed salad rest in the fridge for even twenty minutes transforms the flavor entirely as the pasta absorbs the lemon and oil.
03 -
- Salt the pasta water until it tastes like the sea because that is the only chance you have to season the orzo from the inside out.
- Make the dressing in a jar with a tight lid so you can shake it into a perfect emulsion without dirtying a whisk.