Description
1 cup orzo pasta
½ cup feta cheese, crumbled
¼ cup dried cherries, chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper to taste
¼ cup fresh parsley, chopped
Directions:
Cook the orzo pasta according to package instructions, drain, and let cool.
In a large bowl, combine the cooled orzo, feta cheese, dried cherries, cucumber, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss until evenly combined.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 250 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 (typically 8-10 minutes) until al dente. Drain in a colander and rinse briefly with cool water to stop the cooking process. Let it drain completely and cool to room temperature.
2. Prepare the Ingredients: While the orzo cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the dried cherries and fresh parsley. Crumble the feta cheese.
3. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, a pinch of salt, and a few grinds of black pepper until well emulsified.
4. Combine the Salad: In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, dried cherries, and crumbled feta. Pour the dressing over the top.
5. Toss and Finish: Gently toss all ingredients until everything is evenly coated with the dressing. Fold in the chopped fresh parsley just before serving.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it chilled as a standalone light lunch or as a stellar side dish. It pairs perfectly with grilled chicken, fish like salmon or shrimp, or lamb chops. For a summer gathering, it’s an excellent potluck or picnic choice. Consider serving it on a bed of fresh arugula for an extra peppery bite or alongside warm pita bread.
How-to Summary
Cook and cool orzo pasta. Combine it with feta, cherries, cucumber, tomatoes, and red onion. Whisk olive oil, red wine vinegar, oregano, salt, and pepper for the dressing. Toss everything together, garnish with parsley, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s excellent for making ahead. Prepare and combine everything except the fresh parsley. Store covered in the refrigerator for up to 24 hours. Add the parsley and give it a final toss before serving, as the flavors meld beautifully overnight.
What can I use instead of dried cherries? Dried cranberries, chopped apricots, or golden raisins make great substitutes. For a nuttier element, try toasted pine nuts or slivered almonds.
Is there a substitute for feta cheese? Goat cheese crumbles offer a similar tangy profile. For a dairy-free version, use a firm, brined vegan cheese or simply omit it.
How can I prevent the salad from becoming dry? Ensure the orzo is well-drained but not over-rinsed, as a little residual starch helps the dressing cling. If the salad sits, a quick drizzle of olive oil and a splash of vinegar or lemon juice before serving will refresh it.
Can I use a different pasta? Absolutely. Small pastas like ditalini, small shells (conchiglie), or even couscous work well as a base for this salad.
Common Mistakes to Avoid
Avoid adding the dressing to hot orzo, as it will absorb it all and become gummy. Always let the pasta cool first. Do not overcook the orzo; aim for al dente so it retains structure in the salad. Finally, don’t skip salting your pasta water—it’s essential for seasoning the base of the dish.
Conclusion
This Orzo Salad with Feta and Dried Cherries is a perfect harmony of textures and flavors—creamy, tangy, sweet, and fresh. It’s quick to prepare, visually appealing, and endlessly adaptable to your preferences or what you have on hand. Whether for a busy weeknight dinner or a special occasion side, this recipe is sure to become a reliable favorite.