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Orzo Pasta Salad

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A vibrant, Mediterranean-inspired pasta salad featuring tender orzo, crisp vegetables, tangy feta, and a zesty lemon-olive oil dressing.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ¼ cup red onion, finely chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, pitted and sliced
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse under cold water; set aside.
  2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper.
  3. Add the cooled orzo to the bowl with dressing and toss to coat evenly.
  4. Fold in cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Toss gently to combine.
  5. Adjust seasoning with additional salt, pepper, or lemon juice as desired.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

  • Can be made up to 1 day ahead and stored, covered, in the refrigerator.
  • Substitute fresh basil or mint for parsley for a different flavor profile.
  • Add grilled chicken or chickpeas for extra protein.
  • For a dairy-free option, omit feta or use a vegan cheese alternative.

Nutrition

Keywords: orzo pasta salad, Mediterranean salad, summer salad, make-ahead pasta salad

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