Mediterranean Orzo Pasta Salad (Printable)
A refreshing Mediterranean orzo salad with juicy vegetables, feta, and zesty lemon dressing. Perfect for lunches and picnics.
# What You’ll Need:
→ Pasta
01 - 1 cup (200 g) 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 (75 g) feta cheese, crumbled
→ Fresh Herbs
08 - ⅓ cup fresh parsley, chopped
09 - 2 tbsp fresh basil, chopped
10 - 1 tbsp 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 tsp dried oregano
15 - ½ tsp salt, or to taste
16 - ¼ tsp freshly ground black pepper
# Directions:
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 allow to cool completely.
02 - In a large mixing bowl, combine 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, combine extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously or shake with the lid on until the dressing is fully emulsified.
05 - Pour the prepared dressing over the orzo and vegetable mixture. Toss gently until every ingredient is evenly coated.
06 - Gently fold in the crumbled feta cheese, 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 30 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature. Garnish with additional fresh herbs or extra crumbled feta if desired.
# Expert Suggestions:
01 -
- The dressing seeps into every nook of the orzo, so each bite carries that bright, tangy punch without needing a heavy sauce.
- It holds up beautifully in the fridge for days, making it the most reliable leftover in your summer rotation.
02 -
- Rinsing the orzo under cold water is nonnegotiable because skipping it leaves you with a gummy, clumped mess that no dressing can fix.
- Dressing the salad while the orzo is still slightly warm helps it absorb more flavor than waiting until everything is ice cold.
03 -
- Salt your pasta water until it tastes like the sea because that is the only chance you get to season the orzo from the inside.
- Shake the dressing in a jar with a tight lid instead of whisking because it emulsifies faster and cleans up in seconds.