Description
This Mediterranean Orzo Pasta Salad combines tender orzo pasta with fresh cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-olive oil dressing with hints of garlic and oregano, this vibrant salad is perfect for a light lunch or a refreshing side dish.
Ingredients
Scale
Pasta
- 1½ cups dry orzo pasta
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 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 package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Chop the Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives to prepare the fresh ingredients for the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad: In a large mixing bowl, add the cooked orzo, chopped vegetables, sliced olives, and crumbled feta cheese. Pour the dressing over these ingredients and toss gently but thoroughly so everything is evenly coated.
- Chill & Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with chopped fresh parsley or mint for an extra burst of color and freshness.
Notes
- Rinsing the orzo after cooking prevents it from becoming sticky and helps cool it quickly for the salad.
- Feel free to substitute fresh oregano for dried if available, adjusting quantity to taste.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- This salad can be made a day ahead and kept refrigerated to enhance flavor.
- Adjust salt and pepper according to your preference.
