Ingredients
— The Salad —
1 cup uncooked orzo pasta
1 large English cucumber, quartered and diced
1 pint cherry or grape tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/3 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh dill or flat-leaf parsley, chopped
— The Greek Vinaigrette —
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/2 teaspoon honey (optional, to balance the acid)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1. **Cook the Pasta:** Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions until al dente (usually 8-10 minutes).
2. **Cool the Orzo:** Drain the orzo in a fine-mesh strainer and immediately rinse it thoroughly under cold running water. This stops the cooking process and removes surface starch so the pasta doesn’t clump together. Tap the strainer to remove all excess water.
3. **Make the Vinaigrette:** In a small bowl or a mason jar with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until completely emulsified.
4. **Assemble the Salad:** Transfer the cooled orzo to a large serving bowl. Add the diced cucumber, halved tomatoes, Kalamata olives, red onion, and fresh dill (or parsley).
5. **Toss and Dress:** Pour the Greek vinaigrette over the salad and toss well to ensure every grain of orzo and vegetable is coated.
6. **Add Feta:** Gently fold in the crumbled feta cheese at the very end so it stays chunky and doesn’t dissolve into the dressing.
7. **Chill:** For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. Toss once more right before serving.
Notes
Prevent Mushy Pasta: Rinsing the pasta in cold water is a strict rule for cold pasta salads. If you mix warm pasta with veggies, the vegetables will wilt and the salad will become gummy.
Spring Variations: To lean into the ‘spring’ theme, feel free to add blanched asparagus pieces, fresh peas, or baby spinach to the mix.
Make It a Meal: This salad is a fantastic base for protein. Top it with sliced grilled chicken breasts, roasted shrimp, or a drained can of chickpeas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve on day two!
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Toss
- Cuisine: Greek
- Diet: Vegetarian