Ingredients
— The Salad —
1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 large English cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil or dill, chopped (optional)
— The Lemon-Herb Dressing —
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1. **Cook the Orzo:** Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (about 8–10 minutes). Drain well in a fine-mesh sieve and rinse immediately under cold water to stop the cooking process and prevent the pasta from sticking together.
2. **Make the Dressing:** In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper. Whisk or shake vigorously until the dressing is completely emulsified.
3. **Combine Ingredients:** In a large serving bowl, add the cooled orzo, cherry tomatoes, diced cucumber, Kalamata olives, red onion, and chopped fresh herbs.
4. **Toss:** Pour the dressing over the salad ingredients. Toss gently but thoroughly until the pasta and vegetables are evenly coated in the vinaigrette.
5. **Add Feta:** Gently fold in the crumbled feta cheese (folding it in last prevents it from breaking down and turning the dressing milky).
6. **Chill and Serve:** For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the pasta to absorb the dressing. Serve chilled or at room temperature.
Notes
Prevent Clumping: Rinsing the orzo under cold water right after boiling is crucial for pasta salads. It washes away the surface starch that makes the pasta sticky.
Make Ahead: This salad is actually better the next day! It keeps wonderfully in an airtight container in the fridge for up to 4 days, making it ideal for meal prep.
Protein Additions: Turn this side dish into a filling main course by tossing in grilled chicken, roasted shrimp, or a can of rinsed chickpeas.
Vegan Modification: To make this recipe vegan, simply omit the feta cheese or substitute it with a dairy-free feta alternative.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
- Diet: Vegetarian