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Orzo Pasta Salad

Orzo Pasta Salad

This orzo pasta salad blends tender pasta, crisp vegetables, olives, herbs, and a bright lemon dressing for a refreshing, satisfying dish ideal for lunch, dinner, or gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Cuisine: american inspired, Mediterranean
Calories: 290
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 1 ½ cups dry orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 large cucumber diced
  • 1 red bell pepper chopped
  • ½ small red onion thinly sliced
  • ¾ cup Kalamata or black olives sliced
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • Optional add-ins: chickpeas roasted red peppers, spinach, basil, artichoke hearts
For the Lemon-Herb Dressing
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Whisk or jar with lid (for the dressing)
  • Measuring cups and spoons

Method
 

Cook the Orzo Until Perfectly Tender
  1. Bring a large pot of salted water to a boil, then add the orzo. Cook until al dente—soft but still holding its shape.
  2. Drain and rinse lightly with cool water to stop the cooking. Let it cool completely before mixing.
  3. Expert Tip: Rinsing briefly helps prevent clumping while still keeping the pasta tender.
Prepare the Fresh Vegetables
  1. Chop and slice the vegetables so everything blends evenly:
  2. Halve the cherry tomatoes
  3. Dice the cucumber
  4. Chop the bell pepper
  5. Thinly slice the red onion
  6. Slice olives
  7. Chop parsley
  8. Freshness is key; it’s what gives orzo salad its signature brightness.
Whisk the Lemon-Herb Dressing
  1. In a small bowl or jar, combine:
  2. Olive oil
  3. Lemon juice
  4. Red wine vinegar
  5. Garlic
  6. Oregano
  7. Dijon mustard
  8. Salt and pepper
  9. Whisk well until smooth.
  10. Pro Tip: Add a tiny pinch of sugar or honey if you prefer a slightly softer acidity.
Combine Everything
  1. In a large mixing bowl:
  2. Add cooked orzo
  3. Add vegetables, parsley, and olives
  4. Pour in the dressing
  5. Toss gently until evenly coated
  6. Fold in feta last to keep it creamy and intact
  7. Refrigerate for at least 20–30 minutes to let flavors blend beautifully.