Description
This Cold Orzo Salad is a Mediterranean-inspired delight, bursting with fresh vegetables, tangy feta, and a zesty lemon dressing. Perfect for picnics, potlucks, or a light lunch, it’s a versatile dish that’s as beautiful as it is delicious. The tender orzo pairs with crunchy cucumbers, sweet cherry tomatoes, and briny olives, creating a symphony of textures and flavors. Ready in just 30 minutes, it’s ideal for busy days or effortless entertaining. Whether you’re serving it at a summer barbecue or meal-prepping for the week, this salad is sure to impress with its vibrant colors and refreshing taste. Make it your own with simple swaps, and enjoy a dish that’s both healthy and indulgent.
Ingredients
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1 cup dry orzo
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1 pint cherry tomatoes, halved
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1 medium English cucumber, diced
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1/4 cup red onion, finely chopped
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3/4 cup feta cheese, crumbled
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1/2 cup Kalamata olives, pitted and halved
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1/4 cup fresh parsley, chopped
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1 large lemon, zested and juiced
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1/4 cup extra-virgin olive oil
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1 clove garlic, minced
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1 tsp dried oregano
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Salt and black pepper, to taste
Instructions
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Cook orzo in salted boiling water for 8-10 minutes until al dente. Drain, rinse with cold water, and toss with 1 tsp olive oil. Transfer to a large bowl.
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Whisk lemon juice, zest, olive oil, garlic, oregano, salt, and pepper in a small bowl to make the dressing.
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Add halved tomatoes, diced cucumber, chopped onion, olives, and parsley to the orzo. Pour dressing over and toss gently.
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Add crumbled feta and toss lightly. Adjust seasoning with salt, pepper, or lemon juice.
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Chill for 15 minutes, toss again, and serve cold, garnished with extra parsley.
Notes
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For deeper flavor, toast orzo before cooking.
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Store dressing separately if making ahead to keep vegetables crisp.
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Revive leftovers with a drizzle of olive oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean