Description
This Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish, featuring tender orzo pasta tossed with juicy cherry tomatoes, crisp cucumber, Kalamata olives, tangy feta cheese, fresh herbs, and a zesty homemade lemon-oregano dressing. Perfect as a side dish or a light lunch, it’s easy to prepare and can be served chilled, embodying classic Greek and Mediterranean flavors.
Ingredients
Orzo Salad
- 1 ½ cups dry orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely sliced
- ¾ cup Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup roasted red peppers, chopped (optional)
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package directions until al dente, about 8-10 minutes.
- Drain and Cool: Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Drain well to remove excess water.
- Combine Salad Ingredients: Transfer the cooled orzo to a large bowl. Add the halved cherry tomatoes, diced cucumber, finely sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, chopped dill, and roasted red peppers if using.
- Make Dressing: In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until fully combined.
- Toss Salad: Pour the dressing over the orzo and vegetables, then gently toss until everything is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 20 to 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Before serving, toss the salad again and adjust seasoning if needed. Optionally, add more feta or fresh herbs for garnish.
Notes
- Rinse the cooked orzo thoroughly with cold water to stop cooking and prevent it from becoming sticky.
- To keep feta cheese in larger chunks, add it just before serving instead of mixing it in early.
- For a more substantial meal, add grilled chicken or chickpeas to the salad.
- This salad can be prepared several hours ahead, making it convenient for meal prep or gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Mediterranean, Greek
