Description
A refreshing Mediterranean-inspired orzo pasta salad featuring juicy cherry tomatoes, crisp cucumber, tangy feta cheese, and zesty lemon dressing, perfect as a light side dish or a make-ahead meal for warm weather gatherings.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Dressing
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions until al dente. Once cooked, drain the orzo and rinse it under cold water to immediately stop the cooking process. Set aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, chopped parsley, and chopped dill if using. Gently toss to combine all ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, salt, and black pepper until well emulsified and flavorful.
- Toss the Salad: Pour the prepared lemon dressing over the orzo mixture. Toss thoroughly to ensure every bite is coated with the tangy dressing. Taste and adjust salt or pepper seasoning as needed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled or slightly chilled at room temperature for a refreshing Mediterranean pasta salad experience.
Notes
- This salad can be made up to a day ahead and stored in the refrigerator, making it perfect for meal prep or entertaining.
- Add grilled chicken, chickpeas, or olives to make the salad heartier and increase protein content.
- For added crunch, consider tossing in toasted pine nuts or walnuts right before serving.
