Description
For the Orzo Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp dried oregano
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
Pour the lemon vinaigrette over the salad and toss to coat evenly.
Let the salad sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain in a colander and rinse immediately under cold running water to stop the cooking process and cool the pasta completely. Set aside to drain well.
2. Prepare the Vinaigrette: While the orzo cooks, make the dressing. In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified.
3. Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley.
4. Combine the Salad: In a large serving bowl, add the cooled orzo, prepared tomatoes, cucumber, red onion, olives, crumbled feta cheese, and parsley.
5. Dress and Marinate: Pour the lemon vinaigrette over the salad ingredients. Gently toss everything together until evenly coated. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it as a light main course for a summer lunch, or as a stellar side dish alongside grilled chicken, fish, or lamb kebabs. For a heartier meal, add a can of drained and rinsed chickpeas or flaked grilled salmon. Garnish with extra fresh herbs like dill or mint just before serving for an aromatic lift.
How-to Summary
Cook and cool orzo pasta. Whisk together a simple lemon vinaigrette. Combine orzo with fresh vegetables, olives, feta, and parsley. Toss with the dressing and let marinate briefly before serving chilled.
Frequently Asked Questions
Can I make this orzo salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance, store it covered in the refrigerator, and give it a good stir before serving. You may want to add a small squeeze of fresh lemon juice to brighten the flavors.
What can I use instead of feta cheese? For a different flavor profile, try crumbled goat cheese, ricotta salata, or even fresh mozzarella pearls. For a dairy-free version, omit the cheese or use a vegan feta alternative.
How do I prevent the salad from becoming dry? Ensure the orzo is well-drained but not bone-dry after rinsing. The vinaigrette will be absorbed, so if making ahead, you might reserve a tablespoon or two of dressing to add just before serving.
Can I use a different pasta? Absolutely. Small pasta shapes like ditalini, small shells (conchiglie), or even couscous work well as substitutes for orzo.
Is there a way to reduce the sharpness of the red onion? To mellow the flavor, soak the chopped red onion in a bowl of cold water for 5-10 minutes after chopping, then drain and pat dry before adding to the salad.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only until al dente. Mushy pasta will ruin the salad’s texture.
- Skipping the Rinse: Failing to rinse the cooked orzo will leave it sticky and warm, causing it to clump together and wilt the fresh ingredients.
- Using Bottled Lemon Juice: Fresh lemon juice is non-negotiable for the bright, clean flavor of the vinaigrette.
- Not Letting it Rest: Serving immediately doesn’t allow the flavors to combine. The brief marinating time is crucial.
Conclusion
This Mediterranean Orzo Salad is a perfect harmony of fresh, tangy, and savory flavors, all coming together in under 30 minutes. Its simplicity, make-ahead convenience, and vibrant taste make it a guaranteed crowd-pleaser for any occasion. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, delicious dish every time.
