Juicy Mediterranean Orzo Salad (Printable)
Colorful orzo salad tossed with fresh vegetables, feta, olives, and a zesty lemon-herb dressing.
# What You'll Need:
→ Pasta
01 - 1 1/2 cups dried orzo pasta
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup fresh parsley, chopped
→ Mediterranean Additions
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 3/4 cup feta cheese, crumbled
10 - 2 tbsp capers, drained (optional)
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tbsp fresh lemon juice
14 - 1 garlic clove, minced
15 - 1 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp 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 through a colander and rinse thoroughly under cold running water to halt cooking. Transfer to a bowl and toss with 1 tbsp olive oil to prevent the pasta from clumping. Set aside to cool completely.
02 - In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced red bell pepper, chopped fresh parsley, pitted and halved Kalamata olives, crumbled feta cheese, and drained capers if using. Toss gently to distribute evenly.
03 - In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is fully emulsified and no separation remains.
04 - Add the cooled orzo to the prepared vegetable mixture. Pour the dressing over the top and toss thoroughly until every component is evenly coated.
05 - Taste and adjust seasoning with additional salt or pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Garnish with additional fresh parsley or crumbled feta if desired.
# Expert Tips:
01 -
- The dressing seeps into every tiny crevice of orzo, making each forkful burst with lemon and garlic in a way most pasta salads only dream of.
- It comes together in the time it takes your pasta water to boil and cool, which means less kitchen hovering and more time with a drink in your hand.
02 -
- Rinsing the orzo under cold water is not optional here because warm pasta will melt the feta into a cloudy mess and wilt your vegetables.
- This salad tastes significantly better the next day, making it the rare dish that rewards your patience instead of punishing it.
03 -
- Salt your pasta water until it tastes like the sea because this is the only chance you get to season the orzo from the inside out.
- Crumble the feta in large irregular pieces rather than tiny crumbs because those chunky bits of salty creaminess are what people remember.