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Orzo Pasta Salad Recipe

Orzo Pasta Salad

iamwinfred
This Mediterranean-style orzo pasta salad is the perfect dish for busy summer weekends, barbecues, and potlucks. Built on tiny rice-shaped pasta, crisp cucumber, juicy cherry tomatoes, salty feta, and a bright lemon vinaigrette, it comes together in about 30 minutes but tastes like it took hours. The salad actually tastes even better the next day, making it ideal for meal prep and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 8
Calories 280 kcal

Equipment

  • Large stockpot for boiling the orzo
  • Colander for draining
  • Citrus juicer for fresh lemon juice
  • Cutting board
  • Sharp knife
  • Large glass mixing bowl
  • Small jar or whisk for the dressing
  • Measuring cups and spoons
  • Mandoline slicer (optional) for perfectly thin red onion or evenly diced cucumber

Ingredients
  

  • 1 1/2 cups orzo pasta uncooked
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1/2 small red onion finely chopped
  • 1/2 cup kalamata olives pitted and halved
  • 3/4 cup feta cheese crumbled, preferably from a block in brine
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh mint or basil chopped
  • salt to taste
  • black pepper to taste

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil. Add the orzo and stir once to prevent clumping. Cook according to package directions, about 8-9 minutes, until tender but still with a slight bite.
  • Drain in a colander and rinse briefly under cold water to stop cooking and cool quickly. Shake well to remove excess water, then set aside to finish cooling while you prep the vegetables.
  • Halve the cherry tomatoes and place in a large mixing bowl. Dice the English cucumber into small, even pieces about a quarter inch thick. Finely chop the red onion. Pit and halve the kalamata olives. Chop the fresh herbs separately.
  • In a small jar or bowl, combine lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Slowly whisk in the olive oil (or shake in a sealed jar) until smooth and slightly thickened. Taste and adjust seasoning.
  • Add cooled, drained orzo to the bowl with vegetables. Pour about three quarters of the dressing over the mixture and gently toss until evenly coated.
  • Sprinkle crumbled feta over the top, add chopped parsley and mint/basil, and gently fold together one more time. Drizzle remaining dressing if the salad needs more moisture.
  • Cover and refrigerate for at least 30 minutes before serving, if time allows. Toss gently before serving as dressing settles at the bottom. Taste and adjust salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.

Notes

  • Rinse the orzo: Rinse under cold water immediately after draining to stop cooking and prevent a gummy texture.
  • Dress while warm: Dress the pasta while it's still slightly warm so it absorbs more flavor from the vinaigrette.
  • Uniform cuts: Cut all vegetables to a similar small size so every bite has a good mix of textures.
  • Use block feta: Skip pre-crumbled feta; a block stored in brine has creamier texture and brighter, tangier flavor.
  • Chill for flavor: Let the salad chill for at least 30 minutes so the flavors have time to meld together.
  • Save dressing: Save a spoonful of dressing to toss in right before serving, since orzo tends to soak up liquid as it sits.
  • Make ahead: This salad tastes better after sitting for a few hours or overnight. Add fresh herbs closer to serving to keep them bright.
  • Refresh leftovers: If the salad seems dry after a day or two, refresh with a small drizzle of olive oil and a squeeze of lemon juice.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.
  • Protein boost: Add grilled chicken, shrimp, or chickpeas to make it a satisfying main course.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 28gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 420mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 10mgIron: 6mg
Keyword greek pasta salad, Mediterranean pasta salad, orzo pasta salad, potluck pasta salad, summer pasta salad
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