Orzo Pasta Salad
Orzo pasta salad is a vibrant, easy to prepare dish featuring rice-shaped pasta, fresh vegetables, herbs, and a tangy lemon dressing. It's a refreshing and versatile salad perfect for picnics, potlucks, or as a light side or main dish.
Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 0.5 red bell pepper diced
- 0.25 cup red onion finely chopped
- 0.25 cup Kalamata olives pitted and sliced
- 0.25 cup fresh parsley chopped
- 0.25 cup fresh mint chopped
- 0.5 cup crumbled feta cheese
- 0.25 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
Instructions
Step 1: Cook the Orzo
- Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 7 to 9 minutes, until al dente. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
Step 2: Prepare the Vegetables and Herbs
- While the orzo is cooking, prepare your vegetables and herbs. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the olives. Chop the fresh parsley and mint to add a refreshing burst of flavor.
Step 3: Make the Dressing
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. This simple dressing brings a bright, tangy layer that ties the salad together beautifully.
Step 4: Combine All Ingredients
- In a large bowl, combine the cooled orzo, chopped vegetables, olives, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Finally, sprinkle the crumbled feta cheese on top and give it one last gentle toss.
Step 5: Chill and Serve
- For the best flavor, refrigerate the orzo pasta salad for at least 30 minutes before serving. This resting time allows the flavors to meld together perfectly. Serve chilled or at room temperature for a refreshing and satisfying dish.
Equipment
- Large pot
- Large Bowl
- Small Bowl
Notes
Cook the orzo just until al dente to avoid mushiness. Rinse under cold water to prevent sticking. Use fresh herbs for brightness. Adjust lemon juice and olive oil to taste. Add extras like red wine vinegar or chili flakes for flavor boost. Make ahead for flavors to meld, adding feta just before serving. Variations include adding protein, swapping veggies, using different cheeses or herbs, adding nuts or spice, and trying different dressings. Store leftovers in the fridge up to 3 days; do not freeze.