Description
This vibrant and refreshing orzo pasta salad is packed with fresh Mediterranean flavors, tender orzo, crisp vegetables, and a zesty lemon-herb dressing. It’s the perfect side dish, light lunch, or potluck favorite that’s bursting with juiciness.
Ingredients
- 1 cup (about 170g) orzo pasta
- 1 large cucumber, diced
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1/2 red onion, finely minced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz (about 113g) feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1/2 tsp dried oregano (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (about 8-10 minutes). Drain thoroughly and transfer to a large mixing bowl. Do not rinse.
- 2. Prepare Vegetables: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely mince the red onion, halve the pitted Kalamata olives, crumble the feta cheese, and chop the fresh parsley and mint.
- 3. Assemble Salad Base: Add the diced cucumber, halved cherry tomatoes, minced red onion, halved Kalamata olives, crumbled feta, chopped parsley, and chopped mint to the bowl with the warm orzo. Gently toss to combine.
- 4. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano (if using), salt, and black pepper until well combined.
- 5. Combine and Chill: Pour the dressing over the orzo and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow the flavors to meld. Stir well before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins