Mediterranean Orzo Pasta Salad (Printable Version)
Colorful Mediterranean orzo tossed with fresh vegetables, feta, herbs, and a bright lemon-olive oil dressing.
# 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 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
# Directions:
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 thoroughly and rinse 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 or bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is fully emulsified and uniform.
05 - Pour the 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, chopped basil, and mint if using. Take care not to crush the feta too finely.
07 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to develop and meld together.
08 - Serve chilled or at room temperature. Garnish with additional fresh herbs or extra crumbled feta if desired.
# Expert Tips:
01 -
- The dressing soaks into the orzo overnight and tastes even better the next day, which means zero stress for potlucks.
- It comes together in the time it takes the pasta to cool, so you are never stuck in the kitchen while everyone else is outside.
02 -
- Rinsing the orzo under cold water removes surface starch that would otherwise turn your salad gummy and clotted by the second hour.
- Dressing the salad while the pasta is slightly warm helps it absorb more flavor than if you wait until everything is completely cold.
03 -
- Crumble the feta over the salad with your fingers instead of dumping it from the package, because irregular chunks melt into the dressing in a way uniform crumbles never do.
- Make the dressing in the bottom of the serving bowl and add everything on top of it, which saves you from washing an extra jar and actually mixes the salad more evenly.