Description
A refreshing and vibrant Mediterranean Orzo Pasta Salad featuring tender orzo pasta tossed with fresh cherry tomatoes, cucumber, Kalamata olives, feta cheese, and a zesty lemon-oregano dressing. Perfectly chilled and garnished with fresh herbs, this salad is ideal for light lunches, picnics, or as a flavorful side dish.
Ingredients
Scale
Salad
- 1½ cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ¾ cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped
Dressing
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Orzo: Boil the orzo pasta in salted water according to package instructions until it reaches an al dente texture. Drain thoroughly and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Chop the Vegetables: Prepare the fresh ingredients by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and slicing the Kalamata olives.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad: In a large mixing bowl, combine the cooled orzo pasta, chopped vegetables, sliced olives, and crumbled feta cheese. Pour the prepared dressing over the mixture and toss gently to evenly coat all ingredients.
- Chill & Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled. Garnish with freshly chopped parsley or mint before serving to enhance freshness and aroma.
Notes
- Rinsing the orzo under cold water prevents it from becoming mushy and helps it cool quickly.
- This salad can be made a few hours ahead and kept refrigerated for enhanced flavor.
- For a vegan version, omit feta cheese or substitute with vegan feta alternatives.
- If Kalamata olives are not available, black olives or green olives can be used as substitutes.
- Add a pinch of red pepper flakes to the dressing for a subtle spicy kick.
