Description
A fresh and colorful Mediterranean orzo pasta salad packed with juicy cherry tomatoes, crisp cucumber, Kalamata olives, creamy feta, and fresh parsley, dill, and mint. Tossed in a bright lemon herb dressing, it’s perfect for lunches, picnics, barbecues, potlucks, and family gatherings.
Ingredients
For the Orzo Salad
1 1/2 cups (300 g) dry orzo pasta
1 1/2 cups (225 g) cherry tomatoes, halved
1 large cucumber (about 250 g), diced
3/4 cup (110 g) crumbled feta cheese
1/2 cup (75 g) Kalamata olives, pitted and sliced
1/4 small red onion, finely diced
1/4 cup (15 g) fresh parsley, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
1/4 cup (35 g) roasted red peppers, diced, optional
For the Lemon Herb Dressing
1/4 cup (60 ml) extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp dried oregano
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente, usually about 8–10 minutes.
2. Drain the orzo well and rinse briefly under cold water to stop the cooking process.
3. Transfer the cooked orzo to a large mixing bowl. Toss with a small drizzle of olive oil to prevent sticking, then let it cool for 10–15 minutes.
4. While the orzo cools, halve the cherry tomatoes, dice the cucumber and red onion, and slice the Kalamata olives. Chop the parsley, dill, and mint. If using roasted red peppers, dice them into small pieces.
5. Make the dressing by whisking together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and black pepper until smooth and emulsified.
6. Add the cherry tomatoes, cucumber, Kalamata olives, red onion, roasted red peppers, parsley, dill, and mint to the cooled orzo. Toss gently until evenly distributed.
7. Fold in the crumbled feta cheese, keeping some pieces intact.
8. Pour the lemon herb dressing over the orzo mixture and toss gently until the pasta, vegetables, herbs, and feta are evenly coated.
9. Cover the bowl and refrigerate for at least 20–30 minutes to allow the orzo to absorb the dressing and the flavors to come together.
10. Before serving, taste the salad and adjust the seasoning if needed. Add extra lemon juice for brightness, olive oil for richness, or salt and black pepper to taste.
11. Garnish with extra crumbled feta, fresh herbs, and a few Kalamata olives. Serve chilled or at room temperature.
Notes
Cook the orzo al dente so it stays firm and does not become mushy. Rinse the cooked orzo briefly with cold water to stop the cooking process and prevent the pasta from sticking. Use fresh parsley, dill, and mint for the best Mediterranean flavor. Start with the recommended amount of dressing and add more olive oil or lemon juice after chilling if needed. Use good-quality feta for a creamy, salty contrast to the fresh vegetables. Chill the salad for 20–30 minutes before serving so the orzo can absorb the dressing and the flavors can develop. The salad can be made several hours ahead and refrigerated until ready to serve. Serve chilled or at room temperature. It can also be enjoyed slightly warm, although keeping the vegetables and herbs cool provides the freshest texture. Small pasta shapes such as ditalini, small shells, or couscous-style pasta can be substituted for orzo. Add bell peppers, artichoke hearts, avocado, spinach, roasted zucchini, or additional cucumber for more vegetables. Leave out the feta for a dairy-free version, or substitute goat cheese for a tangier flavor. Store leftovers in an airtight container in the refrigerator and enjoy within a few days. If the orzo absorbs too much dressing after refrigeration, refresh the salad with a small splash of lemon juice or olive oil. For a heartier meal, add grilled chicken, chickpeas, tuna, shrimp, or another favorite protein. Serve alongside grilled chicken, fish, shrimp, lamb, roasted vegetables, warm pita bread, or a simple yogurt-based dip.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean