Mediterranean Orzo Pasta Salad (Print)

Vibrant orzo salad with juicy veggies, tangy feta, and a zesty lemon-olive oil dressing.

# What You Need:

→ Pasta

01 - 1 cup orzo pasta, uncooked

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 medium red bell pepper, diced
05 - ½ small red onion, finely minced
06 - ¼ cup Kalamata olives, pitted and sliced

→ Cheese

07 - ½ cup crumbled feta cheese

→ Fresh Herbs

08 - ⅓ cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped (optional)

→ Dressing

11 - ⅓ cup extra-virgin olive oil
12 - Zest and juice of 1 lemon
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon freshly ground black pepper

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside and let cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, minced red onion, and sliced Kalamata olives.
03 - Add the cooled orzo to the bowl with the prepared vegetables and toss lightly to distribute evenly.
04 - In a small jar or bowl, whisk together extra-virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper until fully emulsified and smooth.
05 - Pour the dressing over the orzo and vegetable mixture. Toss gently until everything is evenly coated.
06 - Gently fold in crumbled feta cheese, chopped parsley, basil, and mint (if using), being careful not to crush the tomatoes or break up the feta too much.
07 - Taste and adjust salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
08 - Serve chilled or at room temperature, garnished with additional fresh herbs and extra crumbled feta if desired.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, which means you can make it while the coffee is still brewing and have lunch sorted before you finish your first cup.
  • The lemon olive oil dressing seeps into every nook of the orzo, making each bite brighter than the last.
  • It travels beautifully, so it is the dish everyone asks you to bring to picnics, potlucks, and backyard gatherings.
02 -
  • Rinsing the orzo under cold water is not optional here, because if you skip it the residual heat will cook the vegetables into a sad, wilted mess.
  • This salad actually tastes better the next day, so making it ahead is not just acceptable, it is the ideal strategy.
  • If you are packing it for a picnic, keep it chilled and give it a good toss right before serving since the dressing tends to settle at the bottom.
03 -
  • Salt your pasta water until it tastes like mild seawater, because this is your only chance to season the orzo from the inside out.
  • Let the dressed salad sit at room temperature for ten minutes before eating, because the chill of the refrigerator mutes flavors and a little warmth brings everything back to life.

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