Mediterranean Orzo Pasta Salad (Print Page)
Vibrant orzo salad with Mediterranean vegetables, feta, and a zesty lemon dressing. Perfect for summer gatherings.
# What You Need:
→ Pasta
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)
→ Lemon-Herb 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 boil. Add orzo and cook according to package directions until al dente. Drain and rinse under cold running water to halt 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, combine the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake with the lid on until the dressing is emulsified and uniform.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently until all ingredients are 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 salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature, garnished with additional fresh herbs or extra crumbled feta if desired. Pairs well with a crisp Sauvignon Blanc.
# Expert Tips:
01 -
- It comes together in under 30 minutes with zero cooking intuition required, just a pot and a knife.
- The dressing doubles as a marinade for anything else you throw on the grill that night.
02 -
- Do not skip rinsing the orzo after draining, because the residual heat will continue cooking it and you will end up with mush.
- Making the salad a day ahead actually improves it, but add the fresh herbs right before serving so they stay bright and perky.
03 -
- Salt the orzo cooking water until it tastes like the sea because that is the only chance you get to season the pasta itself from the inside out.
- Let the dressing sit for five minutes before pouring it on so the dried oregano has time to rehydrate and release its flavor fully.