Mediterranean Orzo Pasta Salad (Printable Version)
Bright orzo tossed with Mediterranean vegetables, feta, and lemon-herb dressing. Ready in 25 minutes.
# What You 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 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 thoroughly and rinse under cold running water to halt the cooking process. Set aside and allow to 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 fully 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 the dressing is well emulsified.
05 - Pour the 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, chopped basil, and chopped mint (if using), taking care not to crush the feta.
07 - Taste the salad and adjust salt and pepper as needed. For best results, 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.
# Helpful Hints:
01 -
- The lemon olive oil dressing seeps into every nook of the orzo, making each bite taste like sunshine on a plate.
- It holds up beautifully in the fridge for days without getting soggy or sad, which is rare for pasta salads.
02 -
- Rinsing the orzo under cold water is not optional here, skipping this step leaves you with a gummy, clumpy mess.
- Letting the salad rest in the fridge for even twenty minutes transforms the flavor completely, so plan ahead if you can.
03 -
- Salt your pasta water generously until it tastes like mild seawater, because this is your only chance to season the orzo from the inside.
- Shake the dressing in a mason jar with a tight lid instead of whisking, it emulsifies faster and you can store any leftover dressing right in the jar.