Mediterranean Orzo Pasta Salad (Print Version)
Colorful orzo salad with tomatoes, cucumber, feta, and zesty lemon dressing. Ready in 25 minutes.
# What You'll 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 Steps:
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 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 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 fully emulsified and well blended.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently until everything is evenly coated and well combined.
06 - Gently fold in the crumbled feta cheese along with the chopped parsley, basil, and mint, taking care not to crush the feta.
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. Garnish with additional fresh herbs or extra crumbled feta if desired.
# Expert Tips:
01 -
- The lemon and olive oil dressing seeps into every crevice of the orzo, making each bite brighter than any store bought version could dream of.
- It genuinely improves after sitting in the fridge, so you can make it hours ahead and actually enjoy your own party.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will continue cooking it into mush and wilt your fresh vegetables.
- Letting the salad rest in the fridge for at least thirty minutes transforms the flavor dramatically as the dressing penetrates the pasta.
03 -
- Slice the olives and mince the onion finer than you think necessary because big chunks dominate each bite and throw off the balance.
- Use a jar with a tight lid to shake the dressing because it emulsifies better than whisking and you can store any leftover dressing right in the same jar.