Mediterranean Orzo Pasta Salad (Printable)
Bright orzo salad with juicy vegetables, tangy feta, and a zesty lemon-olive oil dressing.
# What You Need:
→ 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 crumbled feta cheese
→ Fresh Herbs
08 - ⅓ cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
10 - 1 tbsp fresh mint, chopped
→ 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:
01 - Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook according to package directions until al dente. Drain thoroughly 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 black pepper until fully emulsified and well blended.
05 - Pour the prepared dressing over the orzo and vegetable mixture. Toss gently until all ingredients are evenly coated.
06 - Gently fold in the crumbled feta cheese along with the chopped parsley, basil, and mint, taking care not to break up the feta too much.
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 and extra crumbled feta if desired.
# Expert Advice:
01 -
- The lemon and olive oil dressing seeps into every crevice of the orzo, making each bite more flavorful than the last.
- It comes together fast enough for a weeknight but feels special enough to bring to a potluck and watch people fight over the last scoop.
02 -
- Do not skip rinsing the orzo under cold water because residual heat will continue cooking it into mush and nobody wants a gummy pasta salad.
- Dressing the salad at least 30 minutes before serving changes everything because the orzo acts like a sponge and the flavors transform from good to unforgettable.
03 -
- Salt the orzo cooking water until it tastes like the sea because that is your one chance to season the pasta from the inside out.
- Let the dressing sit for ten minutes before adding it so the dried oregano has time to soften and the garlic mellows into the oil.