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Mediterranean orzo pasta salad

Mediterranean Orzo Pasta Salad

This bright Mediterranean orzo salad is fresh, lemony, and loaded with crisp vegetables, feta, and olives. It’s light enough for summer meals but hearty enough to serve as a main or side.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup dry orzo pasta
  • 1 tablespoon kosher salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber diced into small cubes
  • ½ cup red onion finely diced
  • ¾ cup kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley finely chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Bring a large pot of water to a rolling boil and add the kosher salt.
  2. Add the orzo and cook according to package directions until al dente, about 8 to 10 minutes.
  3. Drain the orzo and rinse briefly with cool water to stop the cooking.
  4. Transfer the cooled orzo to a large mixing bowl.
  5. Add the cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and parsley to the bowl.
  6. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper.
  7. Pour the dressing over the orzo mixture.
  8. Gently toss until everything is evenly coated.
  9. Taste and adjust seasoning if needed.
  10. Serve immediately or refrigerate for up to 24 hours before serving.

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