Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup cucumbers, diced
For the Sundried Tomato Dressing:
1/3 cup sundried tomatoes in oil, finely chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
Directions:
Cook the Orzo: Prepare orzo according to package instructions. Drain, rinse with cold water, and set aside.
Make the Dressing: In a small bowl, whisk together sundried tomatoes, olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, oregano, salt, black
pepper, and minced garlic until well combined.
Assemble the Salad: In a large mixing bowl, combine cooked orzo, feta cheese, cherry tomatoes, Kalamata olives, red onion, parsley, and cucumbers.
Dress the Salad: Pour the sundried tomato dressing over the salad and toss gently to coat all evenly.
Chill & Serve: Refrigerate for 20-30 minutes before serving to allow flavors to meld. Serve cold and enjoy this fresh Mediterranean-inspired dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 360 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process. This ensures your salad isn’t gummy.
- Prepare the Dressing Base: In a medium bowl, combine the minced garlic, Dijon mustard, honey, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk these wet ingredients together first to create an emulsion.
- Finish the Dressing: While whisking continuously, slowly drizzle in the 3 tablespoons of olive oil until the dressing is smooth and slightly thickened. Finally, stir in the finely chopped sundried tomatoes, including a bit of their flavorful oil.
- Chop and Combine: As the orzo cools, prepare all vegetables. In a large serving bowl, combine the cooled orzo, halved cherry tomatoes, sliced olives, diced cucumber, finely chopped red onion, and fresh parsley.
- Final Assembly: Pour the prepared dressing over the salad ingredients. Add the crumbled feta cheese. Gently toss everything together until evenly coated, being careful not to break up the feta too much.
- Rest and Serve: Cover the bowl and refrigerate for at least 20-30 minutes. This crucial step allows the orzo to absorb the dressing and the flavors to fully develop.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a vibrant, stand-alone lunch. It pairs beautifully with grilled chicken, fish like salmon or shrimp, or lamb chops for a complete Mediterranean feast. For a picnic or potluck, transport it in a sealed container and keep it cool. Garnish with extra fresh parsley or a sprinkle of dried oregano just before serving for a fresh look.
How-to Summary
Cook and cool orzo pasta. Whisk together all dressing ingredients until emulsified. In a large bowl, combine orzo, vegetables, herbs, and feta. Pour dressing over the salad and toss gently. Chill for 30 minutes before serving to meld flavors.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. If it seems dry after chilling, stir in a teaspoon of olive oil or lemon juice before serving.
What can I substitute for orzo? Other small pastas like ditalini, small shells, or even couscous work well. For a gluten-free option, use quinoa or rice-shaped gluten-free pasta.
How do I store leftovers? Keep them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop.
Can I use a different cheese? Yes. While feta is classic, crumbled goat cheese (chèvre) or creamy ricotta salata are excellent alternatives.
My dressing seems too thick. What should I do? Simply thin it with an extra tablespoon of red wine vinegar, lemon juice, or a bit of water until you reach your desired consistency.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Cook only to al dente and rinse with cold water immediately.
- Skipping the Chill Time: Serving immediately doesn’t allow the flavors to marry. The 30-minute rest is essential for the best taste.
- Using Pre-Crumbled Feta: It’s often drier and less flavorful. For the best results, buy a block of feta and crumble it yourself.
- Not Tossing Gently: Aggressive mixing will break the tomatoes and over-crumble the feta. Use a folding motion for an even coat.
Conclusion
This Orzo Salad with Sundried Tomato Dressing is a celebration of fresh, Mediterranean flavors that comes together with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliably delicious dish perfect for any occasion. Its balance of tangy, salty, and fresh ingredients makes it a crowd-pleaser that’s as nutritious as it is satisfying. Give it a try for your next meal—it’s sure to become a staple in your recipe collection.
