Mediterranean Orzo Pasta Salad (Print Version)
Colorful orzo tossed with fresh vegetables, feta, and a bright lemon-herb dressing for a light Mediterranean side.
# What You'll Need:
→ Pasta
01 - 1 cup uncooked orzo pasta (200 g)
→ 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 crumbled feta cheese (75 g)
→ 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
# Step-by-Step Guide:
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 well and rinse under cold running water to halt further cooking. Set aside and allow to cool completely.
02 - In a large mixing bowl, combine the 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 containing the prepared vegetables and toss lightly to distribute evenly.
04 - In a small jar or bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified.
05 - Pour the prepared 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 along with the chopped parsley, basil, and mint (if using), taking care not to crush the cheese or bruise the herbs.
07 - Taste the salad and adjust salt and pepper as needed. For best results, 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 extra crumbled feta if desired.
# Expert Suggestions:
01 -
- The dressing doubles as a marinade, so you can repurpose leftovers on grilled vegetables or flatbread the next day.
- Every ingredient is available at a standard grocery store, yet the result tastes like something you ordered on vacation.
02 -
- Rinsing the orzo under cold water is not optional here, because residual heat will melt the feta into an unappetizing paste the moment you add it.
- The salad tastes noticeably better after resting because the orzo absorbs the dressing and the vegetables release their juices into the bowl.
03 -
- Halve the cherry tomatoes over the mixing bowl so every drop of their juice lands in the salad rather than on your cutting board.
- Crush the dried oregano between your palms into the dressing jar to release its essential oils before shaking.