Orzo Salad Recipe
This fresh and vibrant Orzo Salad recipe combines tender orzo pasta, crisp vegetables, tangy feta, and a zesty lemon dressing for a perfect side dish or light meal.
Equipment
- Large pot
- Colander
- Cutting board
- Knife
- Mixing bowl
- Whisk
Ingredients
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- ½ red bell pepper diced
- ¼ red onion finely chopped
- ½ cup Kalamata olives halved (optional)
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo:
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse with cold water to cool.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Set aside.
- Chop the Vegetables:
- While the orzo cools, chop the tomatoes, cucumber, bell pepper, red onion, and olives.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked orzo, vegetables, feta cheese, parsley, and dill.
- Add the Dressing:
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.