Juicy Mediterranean Orzo Salad (Printable)
Colorful Mediterranean orzo with juicy veggies, feta, and lemon dressing. Ready in 25 minutes for any occasion.
# What You Need:
→ Pasta
01 - 1 cup (8 oz) orzo pasta, uncooked
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 medium 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
# 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 in a strainer and rinse thoroughly 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, 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 with a tight-fitting lid or a bowl, combine the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Shake or whisk vigorously until the dressing is 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, basil, and mint (if using), taking care not to crush the tomatoes or break up 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 meld together.
08 - Serve chilled or at room temperature, garnished with additional fresh herbs or an extra sprinkle of feta if desired. Pairs beautifully with a crisp Sauvignon Blanc.
# Expert Hints:
01 -
- It comes together in under 30 minutes with zero cooking finesse required, which means you can make it while half distracted by a podcast and still impress everyone.
- The flavors actually improve as it sits, so you can make it hours ahead and stop stressing before guests arrive.
02 -
- Do not skip rinsing the orzo under cold water or it will turn into a sticky clump that no amount of dressing can fix.
- Letting the salad rest for even 20 minutes in the fridge transforms it from good to the kind of dish people ask you about a week later.
03 -
- Salt your pasta water generously until it tastes like mild seawater because this is the only chance to season the orzo itself from the inside out.
- Shake the dressing in a jar with a tight lid instead of whisking it because it emulsifies faster and you can store leftovers right in the same jar.