Mediterranean Orzo Pasta Salad (Printer-friendly)
Colorful orzo tossed with fresh Mediterranean vegetables, crumbled feta, and a bright lemon herb dressing.
# What You Need:
→ Pasta & Legumes
01 - 1 cup (8 oz) 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 (2.6 oz) feta cheese, crumbled
→ Fresh Herbs
08 - ⅓ cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
10 - 1 tbsp 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 tsp dried oregano
15 - ½ tsp salt, or to taste
16 - ¼ tsp freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente. Drain through a strainer 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 a lid until the dressing is fully emulsified.
05 - Pour the emulsified dressing over the orzo and vegetable mixture. Toss gently but thoroughly until every component is 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 excessively.
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 an extra sprinkle of feta if desired. Pairs beautifully with a crisp Sauvignon Blanc.
# Expert Tips:
01 -
- It tastes like something you would order at a seaside cafe but comes together in your kitchen in under 30 minutes.
- The lemon olive oil dressing soaks into the orzo overnight, meaning leftovers are somehow better than day one.
02 -
- Rinsing the orzo under cold water right after draining is not optional because residual heat will continue cooking it into a gummy mess that no dressing can save.
- Letting the salad rest in the fridge for even 30 minutes transforms the flavor dramatically as the pasta absorbs the lemon and olive oil in a way that immediate serving simply cannot match.
03 -
- Salt the pasta water until it tastes like mild seawater because that is your one chance to season the orzo from the inside out and nothing else will compensate for bland pasta.
- Shaking the dressing in a jar instead of whisking it creates a more stable emulsion that coats the pasta evenly rather than pooling at the bottom of the bowl.