Description
This Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish perfect for a quick lunch or a colorful side at gatherings. Featuring tender orzo pasta tossed with juicy grape tomatoes, crisp mini cucumbers, tangy Kalamata olives, and creamy feta cheese, all brought together with a zesty lemon and oregano dressing. Ready in just 25 minutes, it's a flavorful taste of the Mediterranean that's light yet satisfying.
Ingredients
Pasta
- 1 cup dry orzo pasta
Vegetables & Herbs
- 1½ cups grape tomatoes (or cherry tomatoes), halved (about 20 grape tomatoes)
- 1½ cups mini cucumbers, halved and sliced (3 mini cucumbers)
- ½ cup red onion, finely diced
- 1 tablespoon fresh dill (or parsley), chopped
Other Ingredients
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, cubed or crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Cook the Orzo: Bring a pot of water to a boil and cook the orzo pasta until al dente, about 8–10 minutes, or follow package instructions. Drain the cooked pasta in a colander, then run it under cold water to stop the cooking process and cool it down. Set aside.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta along with the halved grape tomatoes, sliced mini cucumbers, finely diced red onion, pitted and halved Kalamata olives, crumbled or cubed feta cheese, and chopped fresh dill or parsley. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well blended to create a flavorful dressing.
- Dress the Salad: Pour the prepared dressing over the salad mixture. Toss everything gently yet thoroughly to ensure the orzo and vegetables are evenly coated with the dressing. Adjust seasoning if needed before serving.
Notes
- Use grape or cherry tomatoes for a sweeter bite and attractive color.
- To save time, orzo can be cooked ahead and refrigerated.
- Substitute fresh parsley if dill is not available for a slightly different herbal flavor.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad is best served chilled or at room temperature.
- Adjust salt and pepper to your taste, especially if your feta cheese is salty.
