Description
1 cup orzo pasta
½ cup feta cheese, crumbled
½ cup Kalamata olives, sliced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
Lemon Oregano Dressing:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine cooked orzo, feta cheese, olives, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, garlic, salt, and black pepper.
Pour the dressing over the orzo salad and toss to combine.
Let sit for 10 minutes to allow flavors to meld, then 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 large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, usually 8-10 minutes, until al dente. Drain in a colander and immediately rinse with cold water to stop the cooking process and cool the pasta completely. Let it drain well.
2. Prepare the Vegetables: While the orzo cooks, wash and halve the cherry tomatoes. Dice the cucumber into small, bite-sized pieces. Finely chop the red onion and fresh parsley. Slice the Kalamata olives.
3. Make the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake until the mixture is fully emulsified.
4. Assemble the Salad: In a large mixing bowl, combine the cooled orzo, crumbled feta cheese, tomatoes, cucumber, red onion, olives, and parsley.
5. Combine and Rest: Pour the lemon oregano dressing over the salad. Gently toss everything together until all ingredients are evenly coated. Cover and let the salad rest in the refrigerator for at least 10-15 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 lunch, or as a standout side dish at your next barbecue alongside grilled chicken, fish, or lamb. For a complete Mediterranean spread, pair it with hummus, pita bread, and grilled vegetables. It’s perfect for picnics and potlucks as it travels well and tastes even better after a few hours.
How-to Summary
Cook and cool orzo pasta. Chop fresh vegetables and combine them with the orzo and feta. Whisk together a simple lemon-oregano vinaigrette. Toss the salad with the dressing and let it rest briefly before serving chilled or at room temperature.
Frequently Asked Questions
Can I make this orzo salad ahead of time? Absolutely. This salad is 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. The flavors will continue to develop.
What can I use instead of feta cheese? For a different flavor profile, try crumbled goat cheese, ricotta salata, or even a firm, salty halloumi. For a dairy-free version, omit the cheese or use a vegan feta alternative.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some of the dressing, so you can refresh it with a small squeeze of lemon juice and a drizzle of olive oil before serving again.
Can I add protein to make it a main dish? Yes. Grilled shrimp, shredded rotisserie chicken, chickpeas, or canned tuna are all fantastic additions that will turn this side salad into a satisfying meal.
Is the orzo supposed to be served cold? It is traditionally served chilled or at room temperature, making it a perfect pasta salad. Serving it cold ensures the ingredients stay crisp and refreshing.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Rinsing it with cold water is a crucial step to cool it quickly and prevent clumping. Do not skip the resting time after adding the dressing; this allows the pasta to absorb the flavors. Finally, be cautious with salt initially, as both the feta cheese and Kalamata olives contribute significant saltiness.
Conclusion
This Mediterranean Orzo Salad is a celebration of fresh, bright flavors and simple preparation. With its combination of tender pasta, creamy feta, briny olives, and a zesty lemon dressing, it’s a reliable recipe that is as suitable for a quick weeknight dinner as it is for entertaining a crowd. Its make-ahead nature and versatile serving options make it a staple recipe you’ll return to again and again.
