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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.
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Ingredients Equipment Method

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

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Knife
  • Mixing bowl
  • Whisk

Method
 

  1. Cook the Orzo:
  2. 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.
  3. Prepare the Dressing:
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Set aside.
  5. Chop the Vegetables:
  6. While the orzo cools, chop the tomatoes, cucumber, bell pepper, red onion, and olives.
  7. Assemble the Salad:
  8. In a large mixing bowl, combine the cooked orzo, vegetables, feta cheese, parsley, and dill.
  9. Add the Dressing:
  10. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
  11. Chill and Serve:
  12. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.