Mediterranean Orzo Pasta Salad
This orzo salad is a bright and satisfying lunch or side, combining tender pasta with crisp vegetables, briny olives, and tangy feta. A lemony dressing ties it all together with freshness.
Cook orzo just to al dente and rinse briefly under cool water to stop cooking and keep grains separate. The dressing emulsifies olive oil and lemon juice with a touch of Dijon, coating each bite evenly without heaviness.
Customize with cucumbers, tomatoes, red onion, and herbs. It travels well and tastes even better the next day as the flavors meld.
Ingredients
- 8 oz orzo pasta
- 1 cup cherry tomatoes: Halved.
- 1 cup cucumber: Diced.
- 1/4 red onion: Thinly sliced.
- 1/2 cup kalamata olives: Sliced.
- 1/2 cup feta: Crumbled.
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp honey, salt & pepper.
- Fresh parsley: Chopped.
Step-by-Step Instructions
Cook Orzo
Boil in salted water until al dente; drain and rinse briefly.
Mix Dressing
Whisk olive oil, lemon, Dijon, honey, salt, and pepper until emulsified.
Combine
Toss orzo with vegetables and dressing; fold in feta and parsley. Chill 20 minutes before serving.
Tips
- Season Pasta Water: Flavor starts at the boil.
- Don’t Overdress: Add gradually for balance.
- Make-Ahead: Great for picnics and lunches.
Common Mistakes
- Mushy Orzo: Overcooking ruins texture.
- Unbalanced Dressing: Taste and adjust acid/salt.
- Skipping Chill: Flavors don’t meld.
Frequently Asked Questions
Related Recipes
About Adshi
Adshi loves Mediterranean flavors for their brightness and balance. View more recipes →