Description
This Mediterranean Orzo Pasta Salad is a fresh and vibrant dish featuring tender orzo pasta combined with juicy cherry tomatoes, crisp cucumber, Kalamata olives, crumbled feta, fresh herbs, and a zesty homemade lemon-oregano dressing. Perfect as a side dish or a light lunch, this colorful salad is easy to prepare and packed with Greek-inspired flavors.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 the orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to the package directions until al dente, usually about 8-10 minutes.
- Drain and rinse: Drain the orzo well and rinse it under cold water to stop the cooking process and cool it down quickly. Drain thoroughly to remove excess water.
- Combine salad ingredients: In a large bowl, add the cooled orzo along with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, fresh dill, and optional roasted red peppers. Gently toss to combine.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well blended.
- Toss the salad with dressing: Pour the dressing over the pasta salad and toss gently until all ingredients are evenly coated with the dressing.
- Chill the salad: Refrigerate the salad for at least 20 to 30 minutes to allow the flavors to meld together and serve it chilled.
- Adjust and serve: Before serving, toss the salad again and adjust the seasoning if necessary. Optionally, add extra feta just before serving to keep larger chunks intact.
Notes
- Rinse the cooked orzo well to cool it quickly and prevent a sticky texture.
- For larger chunks of feta, add it just before serving rather than mixing it in early.
- Add grilled chicken or chickpeas to the salad to make it a complete meal.
- This salad can be prepared several hours ahead of time for convenience.
- Store any 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
