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Mediterranean Orzo Salad

Colorful Mediterranean orzo salad with fresh vegetables olives and feta cheese
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A vibrant and easy pasta salad featuring tender orzo, crisp vegetables, briny olives, and tangy feta, all tossed in a bright lemon-herb dressing. Perfect for picnics, potlucks, or a quick weeknight meal. The key to perfect texture is rinsing the cooked orzo under cold water to prevent clumping.

Ingredients

Scale
  • 1 cup (8 oz) uncooked orzo pasta
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Cook the orzo in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes. Drain immediately and rinse thoroughly under cold running water to stop the cooking and remove excess starch. Let drain well.
  2. While the orzo cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until emulsified. Taste and adjust seasoning if needed.
  3. Prepare the vegetables by dicing the cucumber and bell pepper, finely dicing the red onion, and halving the tomatoes and olives.
  4. In a large mixing bowl, combine the cooled, drained orzo, all the chopped vegetables, olives, feta cheese, parsley, and mint.
  5. Pour the dressing over the salad and gently toss everything together until evenly coated.
  6. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a final gentle toss before serving.

Notes

Rinsing the cooked orzo under cold water is essential to prevent a gummy texture. For a gluten-free version, use gluten-free orzo or quinoa. To make it vegan, omit the feta or use a vegan alternative. The salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/mediterranean-orzo-salad/