Description
1 cup orzo pasta
1 cucumber, diced
½ cup crumbled feta cheese
¼ cup Kalamata olives, pitted and sliced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, cucumber, feta cheese, olives, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
Pour the lemon vinaigrette over the salad and toss to combine.
Chill for 15-20 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature and enjoy your refreshing Mediterranean salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, bring a large pot of salted water to a rolling boil. Add the orzo and cook for 8-10 minutes, or until al dente. Immediately drain and rinse thoroughly under cold running water to stop the cooking process and cool the pasta completely. While the orzo cooks, prepare your vegetables: dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley. Combine these in your large mixing bowl with the sliced olives and crumbled feta. Add the cooled orzo. For the vinaigrette, whisk the olive oil, lemon juice, Dijon mustard, and honey vigorously in a small bowl or jar until fully emulsified. Season with salt and pepper. Pour the dressing over the salad and toss gently but thoroughly to ensure every ingredient is coated. Cover and refrigerate for at least 15 minutes before serving.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a vibrant, stand-alone lunch. It pairs beautifully as a side dish with grilled chicken, fish like salmon or shrimp, or lamb kebabs. For a heartier meal, fold in a can of drained and rinsed chickpeas or flaked grilled tuna. To present, consider serving it on a bed of crisp romaine lettuce or fresh spinach leaves. Garnish with extra fresh herbs like dill or mint and a final drizzle of high-quality extra virgin olive oil just before serving.
How-to Summary
In short: Cook and cool orzo. Chop all fresh vegetables. Whisk dressing ingredients until smooth. Combine everything in a large bowl, toss with dressing, and chill briefly before serving for the best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s excellent for meal prep. Combine all ingredients except the dressing. Store the salad and dressing separately in the fridge for up to 2 days. Toss together just before serving to prevent the orzo from becoming soggy.
What can I use instead of orzo? Other small pasta shapes like ditalini, small shells (conchiglie), or even couscous or quinoa work well as gluten-free alternatives.
How can I make this dairy-free or vegan? Omit the feta cheese or substitute it with a vegan feta alternative. For the dressing, replace the honey with maple syrup or agave nectar.
My salad seems dry, what happened? The orzo may have absorbed the dressing. Always ensure the pasta is completely cool before mixing, and consider reserving a tablespoon of dressing to add just before serving. A splash of lemon juice can also revive it.
Can I add protein to this salad? Absolutely. Grilled chicken, shrimp, chickpeas, or canned tuna are fantastic additions that make it a complete meal.
Common Mistakes to Avoid
- Not cooling the orzo properly: Adding warm pasta will wilt the vegetables and melt the feta. Rinse it under cold water until completely cool.
- Overcooking the orzo: Aim for al dente texture so it holds its shape and doesn’t become mushy in the salad.
- Skipping the chilling time: The 15-20 minute rest is crucial for the flavors to meld together.
- Using pre-crumbled feta: For superior flavor and texture, buy a block of feta and crumble it yourself.
- Not seasoning the dressing adequately: Taste your vinaigrette before adding it. It should have a bright, balanced flavor of tangy lemon and rich oil.
Conclusion
This Mediterranean Orzo Salad is more than just a recipe; it’s a template for a quick, nutritious, and endlessly adaptable dish. With its bright lemon vinaigrette, creamy feta, and crisp vegetables, it delivers a burst of summer flavor in every bite. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect salad that is sure to become a staple in your recipe rotation for picnics, weeknight dinners, and entertaining alike.