Juicy Mediterranean Orzo Salad (Print version)
Bright orzo salad with Mediterranean vegetables, feta, and a zesty lemon-herb dressing. Perfect for lunches and gatherings.
# What goes in:
→ Pasta & Legumes
01 - 1 cup (200 g) uncooked orzo pasta
→ 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)
→ 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
# Cooking steps:
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 through a strainer and rinse immediately under cold running water to halt the cooking process. 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, 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 fully emulsified and well blended.
05 - Pour the prepared dressing over the orzo and vegetable mixture. Toss gently but thoroughly until every component is evenly coated with the dressing.
06 - Gently fold in the crumbled feta cheese along with the chopped fresh parsley, basil, and mint, taking care not to crush the feta or overwork the salad.
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 an extra sprinkle of crumbled feta if desired. This salad pairs beautifully with a crisp Sauvignon Blanc.
# Tips from flavorandfeast:
01 -
- The dressing gets better as it sits, so its actually ideal for make-ahead situations
- Every bite has that perfect salty-sweet-crunchy combo that makes people keep coming back for more
02 -
- Rinsing the orzo with cold water is not optional, it prevents the pasta from becoming one giant sticky clump
- Wait until the pasta is completely cool before adding the dressing, otherwise the heat makes the oil separate
03 -
- Toast the orzo in a dry pan for 2-3 minutes before boiling to add a subtle nutty depth
- Let the dressed salad sit at room temperature for 15 minutes before serving if its been refrigerated, the flavors pop more