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Fresh Mediterranean Orzo Pasta Salad

Mediterranean orzo pasta salad - featured image
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A bright and flavorful Mediterranean orzo pasta salad tossed with fresh veggies, feta cheese, and a tangy lemon herb dressing. Perfect for quick meals or gatherings.

Ingredients

Scale
  • 1 ½ cups (about 280g) orzo pasta, uncooked
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ¾ cup feta cheese, crumbled
  • ¼ cup fresh parsley, finely chopped
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • ¼ cup freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional add-ins: fresh mint leaves, chopped; toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (280g) of orzo and cook according to package instructions, usually about 8–10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse briefly with cold water to stop the cooking process and cool it down. Set aside to drain fully (about 5 minutes).
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion. Chop the fresh parsley and oregano finely and set aside.
  4. In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, minced garlic, salt, and freshly ground black pepper until well combined and slightly emulsified.
  5. In a large mixing bowl, combine the drained orzo, diced cucumber, cherry tomatoes, red bell pepper, red onion, sliced Kalamata olives (if using), and crumbled feta cheese.
  6. Pour the dressing over the salad and toss gently but thoroughly to coat every bite. Taste and adjust seasoning with extra salt or pepper if needed.
  7. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
  8. Before serving, toss again gently and sprinkle additional fresh herbs or toasted pine nuts if desired. Serve cold or at room temperature.

Notes

Rinse the orzo after cooking to stop starch and prevent mushiness. Chilling the salad for at least 30 minutes improves flavor. Fresh herbs brighten the dish; dried herbs can be used in a pinch. Optional add-ins include fresh mint and toasted pine nuts. For gluten-free, substitute orzo with quinoa or gluten-free pasta. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: Mediterranean, orzo pasta salad, lemon herb dressing, feta cheese, fresh vegetables, easy salad, healthy lunch, gluten-free option

Find it online: https://bitefuljoy.com/fresh-mediterranean-orzo-pasta-salad-5-easy-steps-for-perfect-lemon-herb-dressing/