Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo tossed with fresh Mediterranean vegetables, feta, and a bright lemon-herb dressing.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta, uncooked
→ 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 feta cheese, crumbled
→ 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to halt cooking; set aside to cool completely.
02 - In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, diced red bell pepper, minced red onion, and sliced Kalamata olives.
03 - Add the cooled orzo to the bowl with the vegetables and toss lightly to combine.
04 - In a small jar or bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently until everything is evenly coated.
06 - Gently fold in the crumbled feta cheese, chopped parsley, basil, and mint until evenly distributed throughout the salad.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Refrigerate for 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 Advice:
01 -
- The lemon oregano dressing soaks into every crevice of the orzo, making each bite burst with flavor that most pasta salads completely miss.
- It comes together in twenty five minutes with zero cooking beyond boiling pasta, which means your kitchen stays cool and you get to eat quickly.
02 -
- Skipping the cold rinse on the orzo is the fastest way to end up with a sticky, clumpy salad, so do not rush this step no matter how hungry you are.
- Letting the dressed salad rest in the fridge for even fifteen minutes transforms the flavor dramatically because the orzo absorbs the lemon and olive oil like a sponge.
03 -
- Salt your pasta water until it tastes like the sea because this is the only chance you get to season the orzo from the inside.
- Dry your vegetables thoroughly after washing them, especially the cucumber, since excess water dilutes the dressing and makes the salad watery.