Juicy Mediterranean Orzo Salad (Print Version)
Bright orzo tossed with cherry tomatoes, cucumber, feta, and a lemony herb dressing. Ready in 25 minutes.
# What You Need:
→ Pasta
01 - 1 cup (200 g) 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 (75 g) feta cheese, crumbled
→ 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 Prepare:
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 the pasta to 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, tossing 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 mixture is well emulsified and smooth.
05 - Pour the prepared dressing over the orzo and vegetable mixture. Gently toss until every ingredient is evenly coated with the dressing.
06 - Carefully fold in the crumbled feta cheese along with the chopped parsley, basil, and mint (if using), taking care not to crush the feta crumbles.
07 - Taste the salad and adjust the 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. Pairs wonderfully with a crisp glass of Sauvignon Blanc.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so if you accidentally make too much, drizzle it over grilled vegetables the next day.
- Everything holds up beautifully in the fridge, making it one of those rare salads that tastes better on day two.
- It is flexible enough to serve alongside burgers at a cookout or stand alone as a light weeknight dinner.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will continue cooking the pasta and melt the feta into a soggy mess.
- If you dress the salad while the pasta is even slightly warm, the oil gets absorbed unevenly and you will end up reaching for more dressing later.
03 -
- Toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing and you will be amazed at how much more fragrant it becomes.
- Always salt your pasta water until it tastes like mild seawater because that is the only chance you get to season the orzo itself.