Go Back

Orzo Salad

Orzo salad with tender orzo tossed in a bright lemon herb vinaigrette and folded with cherry tomatoes, cucumber, Kalamata olives, and feta. Every small grain is coated for a tangy, summer potluck-ready orzo pasta salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Orzo and vegetables
  • 1.5 cup orzo pasta Cook until tender, then cool completely.
  • 1.5 cup cherry tomatoes Halve for bite-size pieces.
  • 1 English cucumber Dice into small cubes.
  • 0.5 cup Kalamata olives Halve.
  • 0.25 cup red onion Finely diced.
Herbs and cheese
  • 0.25 cup fresh parsley Chopped.
  • 0.25 cup fresh basil Torn.
  • 4 oz feta cheese Crumbled; reserve some for topping.
Lemon herb vinaigrette
  • 0.33 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the lemon herb dressing
  1. Whisk together olive oil, fresh lemon juice, lemon zest, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified, thick and glossy.
Assemble the salad
  1. Combine cooled orzo, cherry tomatoes, English cucumber, Kalamata olives, red onion, fresh parsley, and fresh basil in a large bowl.
  2. Pour the lemon herb dressing over the salad and toss until everything is evenly coated, with a bright sheen on the orzo and vegetables.
  3. Fold in most of the crumbled feta so it disperses through the orzo.
Chill and finish
  1. Refrigerate for at least 30 minutes to let the flavors meld, then taste and adjust lemon or salt.
  2. Top with remaining feta and extra fresh herbs before serving for a fresh, vivid finish.

Notes

Pro tip: cool the orzo thoroughly before tossing so the dressing clings instead of turning watery. Refrigerate leftovers in an airtight container up to 3 days; keep the reserved feta for topping if possible to maintain texture. Freezing is not recommended as cucumbers and herbs soften. For a lighter option, use reduced-fat feta (or part-skim) while keeping the same lemon-herb vinaigrette.