Mediterranean Orzo Pasta Salad (Print Version)
Colorful orzo tossed with juicy vegetables, tangy feta, and a bright lemon-herb dressing. Ready in 25 minutes.
# What You Need:
→ Pasta & Legumes
01 - 1 cup 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 crumbled feta cheese
→ 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
# 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, minced red onion, and sliced Kalamata olives.
03 - Add the cooled orzo to the bowl with the prepared vegetables and toss gently 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 black pepper until the mixture is well emulsified.
05 - Pour the prepared 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), being careful not to crush the tomatoes or break up the feta too much.
07 - Taste the salad and adjust the 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 and extra crumbled feta if desired.
# Expert Tips:
01 -
- It tastes like something you ordered at a seaside restaurant in Greece, but it comes together in the time it takes to boil pasta.
- The lemon oregano dressing seeps into every crevice of the orzo and makes each bite brighter than the last.
- It holds up beautifully in the fridge, so you can make it hours ahead and actually enjoy your own gathering.
02 -
- Rinsing the orzo under cold water is not optional because residual heat will turn your salad into a gummy clump.
- If you dress the salad while the pasta is even slightly warm, the feta will melt into a strange texture rather than staying in creamy pockets.
03 -
- Salt your pasta water generously because it is the only chance you have to season the orzo from the inside out.
- A splash of the pasta cooking water whisked into your dressing adds body and helps it cling to every grain of orzo.