Juicy Mediterranean Orzo Salad (Printable)
Vibrant orzo tossed with Mediterranean vegetables, crumbled feta, and a zesty lemon-herb dressing.
# What You’ll 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 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, 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.
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), taking care not to crush the tomatoes or 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 Tips:
01 -
- The dressing comes together in a jar in about thirty seconds and tastes like something from a seaside taverna.
- Everything keeps beautifully in the fridge so you can make it a day ahead and actually enjoy your own party.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will continue cooking it and turn your salad gummy.
- The salad actually tastes better on the second day once the dressing has had time to soak into every grain of pasta.
03 -
- Salt the pasta water until it tastes like the sea because orzo on its own has almost no flavor and this is your only chance to season it from within.
- Shake the dressing in a jar instead of whisking it in a bowl because the tight seal creates a better emulsion with less effort.