Ingredients
— The Salad —
1 cup uncooked orzo pasta
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 cup cherry tomatoes, halved
1 cup English cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese (omit for vegan)
1/4 cup fresh parsley or basil, chopped
— The Lemon Herb Vinaigrette —
1/3 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 honey (or maple syrup)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
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 (usually about 8–10 minutes). Drain well in a fine-mesh strainer and rinse immediately under cold water to stop the cooking process and prevent the pasta from clumping.
2. **Prep the Veggies:** While the pasta cooks, chop the bell peppers, tomatoes, cucumber, red onion, and olives. Place them all into a large serving bowl.
3. **Make the Dressing:** In a small mason jar or bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, honey, oregano, salt, and pepper. Shake or whisk vigorously until smooth and emulsified.
4. **Assemble:** Add the cooled, well-drained orzo to the large bowl with the chopped vegetables. Pour the dressing over the top and gently toss until everything is well coated.
5. **Finish & Chill:** Fold in the crumbled feta cheese and fresh chopped herbs. For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the dressing to soak into the pasta.
Notes
Preventing Sticky Pasta: Rinsing the orzo under cold water immediately after draining removes the excess surface starch, keeping your salad light and fluffy instead of turning into a clumpy block.
Make Ahead & Meal Prep: This salad is perfect for meal prep! It keeps incredibly well in an airtight container in the fridge for up to 4–5 days. The flavors actually improve on the second day.
Add Protein: Turn this side dish into a complete main course by tossing in grilled chicken, shredded rotisserie chicken, sliced salami, or a can of rinsed chickpeas.
Vegan Option: Simply omit the feta cheese (or swap it for a dairy-free feta alternative), and ensure you use maple syrup instead of honey in the dressing.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
- Diet: Vegetarian