Mediterranean Orzo Salad
A vibrant Mediterranean-inspired pasta salad featuring tender orzo, fresh vegetables, olives, and feta, dressed in a zesty lemon-olive oil dressing. Perfect for picnics and potlucks!
Ingredients
Main ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced English or Persian cucumbers work well; peel if the skin bothers you.
- 1 medium bell pepper, diced Any color.
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled Use a good-quality block feta for best flavor.
- 1/4 cup olives, pitted and sliced Kalamata or green olives both work.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Freshly squeezed is best.
- Salt and pepper to taste
- Fresh herbs, chopped (parsley or basil)
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and spread the orzo on a tray to cool quickly.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.
- Add the cooled orzo to the bowl with the vegetables. Sprinkle in the crumbled feta and sliced olives.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust.
- Pour the dressing over the salad and toss gently to combine. Fold in chopped herbs.
- Cover and chill the salad for at least 30 minutes to let the flavors meld. Serve cold or at cool room temperature.
Notes
Store leftovers in an airtight container for up to 3–4 days. For a creamy twist, top with sliced avocado and a sprinkle of chili flakes. Do not freeze the salad as the texture degrades after thawing.