Description
This Easy Orzo Salad is a vibrant and refreshing Mediterranean-inspired dish featuring tender orzo pasta combined with fresh cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and crumbled feta cheese. Tossed in a bright lemon and oregano dressing, it’s a perfect cold salad for meal prep, picnics, potlucks, or a quick and healthy summer lunch.
Ingredients
For the Salad
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For the Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente, usually about 8-10 minutes. Drain and rinse briefly under cool water to stop the cooking process and prevent sticking.
- Prepare the vegetables: While the orzo cooks, chop the cherry tomatoes in halves, dice the English cucumber and red bell pepper, slice the red onion finely, slice the Kalamata olives, and chop the fresh parsley and basil.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Combine: In a large mixing bowl, add the cooled orzo, prepared vegetables, sliced olives, crumbled feta cheese, chopped parsley, and basil.
- Dress the salad: Pour the lemon dressing over the salad mixture and gently toss with a spoon or salad tongs until all ingredients are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate for 20–30 minutes to allow the flavors to meld and develop fully.
- Serve: Before serving, toss the salad again to redistribute the dressing. Add a squeeze of extra lemon juice or a drizzle of olive oil if needed for extra brightness and flavor.
Notes
- Add protein such as chickpeas, grilled chicken, shrimp, or tuna to make this salad more filling.
- For a vegan option, omit the feta cheese or substitute with vegan feta alternatives.
- Add diced avocado just before serving for extra creaminess and richness.
- Include toasted pine nuts or chopped almonds for additional crunch and texture.
- Store leftover salad in an airtight container in the refrigerator for up to 4 days.
- If the orzo absorbs too much dressing after chilling, refresh the salad with a splash of olive oil and fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Side Dish
- Method: Boiling
- Cuisine: Mediterranean, Italian-Inspired
