Description
A bright and refreshing Mediterranean-inspired pasta salad featuring tender orzo pasta, crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a zesty lemon dressing. This easy salad is perfect for picnics, potlucks, or as a light lunch and can be made ahead for quick serving.
Ingredients
Orzo Salad
- 1½ cups dry orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
Lemon Dressing
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package directions, usually about 8-10 minutes, until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta.
- Combine the salad ingredients: Transfer the cooled orzo to a large bowl. Add the diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix all ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and freshly ground black pepper until the dressing is emulsified and smooth.
- Toss the salad: Pour the lemon dressing over the orzo salad mixture. Toss everything together thoroughly so the dressing coats every ingredient evenly, enhancing the flavors.
- Chill and serve: Cover the salad and refrigerate it for at least 15 minutes to allow the flavors to meld together. Serve cold or at room temperature for the best, freshest taste.
Notes
- Add grilled chicken or chickpeas to boost protein content and make the salad more substantial.
- Fresh basil can be added for an extra layer of herbal aroma and flavor.
- Store the salad refrigerated in an airtight container for up to 3 days; stir before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
