Juicy Mediterranean Orzo Salad (Print version)

Bright Mediterranean orzo tossed with fresh vegetables, feta cheese, and a zesty lemon dressing. Perfect for summer gatherings.

# What goes in:

→ Pasta

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 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

# Cooking 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 immediately 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 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 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, basil, and mint (if using), being careful not to crush the feta.
07 - Taste the salad and adjust salt and pepper as needed. Refrigerate for 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.

# Tips from flavorandfeast:

01 -
  • It comes together in twenty five minutes flat, which means you can decide to make it at the last second and still look like you planned ahead.
  • The dressing doubles as a marinade for practically anything else you want to throw on a grill.
  • It tastes even better the next day, so making extra is never a mistake you will regret.
02 -
  • Rinsing the orzo under cold water is not a suggestion you can skip because leftover heat will continue cooking the pasta until it turns to mush.
  • If you dress the salad while the pasta is even slightly warm, the herbs will turn dark and the feta will dissolve into a cloudy mess instead of staying in distinct crumbles.
03 -
  • Zest the lemon before juicing it because trying to zest a squeezed lemon is a frustrating and unrewarding task.
  • Make the dressing in the bottom of the serving bowl to save yourself washing an extra container, then add everything else directly on top and toss.

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