Description
A light, refreshing, and customizable orzo pasta salad that is perfect for summer lunches, picnics, and meal prep. It features a tangy lemon-olive oil dressing, feta cheese, and fresh vegetables.
Ingredients
Scale
- 12 ounces orzo pasta
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 cup crumbled feta cheese
- ½ medium red onion, finely diced
- 1 pint cherry tomatoes, halved
- 1 large cucumber, peeled and diced
- ½ cup Kalamata olives, pitted and halved
- ½ cup fresh herbs (parsley and dill), chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Lemon zest (optional)
- Honey (optional, for dressing adjustment)
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (8-10 minutes).
- Before draining, scoop out ½ cup of pasta water and set aside.
- Drain the pasta and rinse under cold water to stop cooking. Set aside to cool.
- In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest (if using), minced garlic, dried oregano, salt, and pepper until emulsified.
- Dice cucumber, halve tomatoes, dice red onion, and pit/halve olives. Chop fresh herbs.
- In a large mixing bowl, combine cooled orzo, cucumber, tomatoes, red onion, olives, and herbs.
- Pour the dressing over the salad and toss gently to coat. Add a splash of reserved pasta water if the salad looks dry.
- Stir in the crumbled feta cheese gently.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Stir again before serving and adjust seasoning with salt and pepper if needed. Serve cold or at room temperature.
Notes
Rinsing the pasta under cold water is crucial to prevent it from becoming mushy. The salad tastes better after sitting in the fridge for at least 30 minutes or overnight. Do not freeze this salad as the vegetables will become watery. If using bottled lemon juice, use half the amount as it is stronger, but fresh is recommended.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 420
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
Keywords: orzo pasta salad, summer lunch, meal prep, easy pasta salad, greek salad, vegetarian lunch, cold pasta salad, feta salad