Juicy Mediterranean Orzo Salad (Printable)
Colorful orzo tossed with fresh vegetables, feta, and a bright lemon-herb dressing. Perfect for warm weather meals.
# What You'll Need:
→ Pasta
01 - 1 cup uncooked orzo pasta (about 8 oz)
→ 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 crumbled feta cheese (about 2.5 oz)
→ 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
# How To Make It:
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 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, 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 well blended.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently with a large spoon or tongs until everything is evenly coated.
06 - Gently fold in the crumbled feta cheese along with the chopped parsley, basil, and mint (if using), taking care not to crush the tomatoes or break up the feta too much.
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 beautifully with a crisp Sauvignon Blanc.
# Expert Tips:
01 -
- The dressing soaks right into the little orzo pearls so every single bite carries that bright lemony punch.
- It actually tastes better after sitting in the fridge which means zero stress about timing.
- You probably have most of these ingredients in your kitchen right now.
02 -
- Do not skip rinsing the orzo under cold water or the residual heat will continue cooking it into mush.
- Making the salad at least an hour ahead gives the dressing time to soak in and transforms the flavor completely.
03 -
- Rub the dried oregano between your palms directly over the jar so the crushed particles fall right into the dressing and release far more aroma.
- Crumble the feta in large irregular pieces rather than tiny crumbs because those soft salty pockets are what make each bite interesting.