Juicy Mediterranean Orzo Salad (Print View)
Vibrant orzo salad with Mediterranean vegetables, feta, and a zesty lemon dressing. Ready in 25 minutes.
# 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 Steps:
01 - Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente. Drain in a strainer and rinse thoroughly 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, 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 with a tight-fitting lid or a mixing bowl, combine the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Shake vigorously or whisk 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 cheese or overwork the salad.
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 extra crumbled feta if desired. Pairs beautifully with a crisp Sauvignon Blanc.
# Expert Hints:
01 -
- It comes together in under 30 minutes with zero cooking beyond boiling pasta, which is a lifesaver when your kitchen feels like a sauna.
- The lemon olive oil dressing seeps into every nook of the orzo and gets better as it sits, so leftovers are arguably the best part.
02 -
- Rinsing the orzo under cold water is non negotiable because residual heat will continue cooking it into a gummy clump and wilt your fresh vegetables.
- I once forgot to let the dressing sit for even five minutes before pouring it on, and the garlic tasted raw and harsh, so give the shaken dressing a brief rest while you prep the vegetables so the flavors mellow and marry.
03 -
- Salt your pasta water until it tastes like mild seawater, because this is your one and only chance to season the orzo from the inside out.
- A tiny drizzle of honey in the dressing balances the lemon acidity in a way that makes people close their eyes and try to figure out your secret.