Orzo Salad

A fresh and colorful orzo salad with tender pasta, crisp vegetables, creamy feta, and a bright homemade lemon dressing. It is light, flavorful, and perfect for lunch, picnics, potlucks, or a refreshing side dish.

Ingredients

For the Salad:

• 1½ cups dry orzo
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup red onion, finely diced
• ½ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• ¼ cup roasted red peppers, chopped
• ¼ cup corn, optional

For the Dressing:

• ⅓ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp honey or maple syrup, optional

Instructions

1. Cook the orzo:
   Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until tender but still slightly firm.
2. Drain and cool:
   Drain the orzo thoroughly and rinse briefly under cold water to stop the cooking process. Let it drain well.
3. Prepare the vegetables:
   While the orzo cools, chop the tomatoes, cucumber, red onion, olives, roasted peppers, parsley, and basil.
4. Make the dressing:
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and optional honey.
5. Combine:
   Add the cooled orzo and prepared vegetables to a large bowl. Pour the dressing over everything and toss gently.
6. Add feta:
   Fold in the crumbled feta cheese.
7. Chill:
   Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
8. Serve:
   Give the salad a gentle toss before serving. Add a little extra lemon juice or olive oil if needed.

Tips

• Do not overcook the orzo or the salad can become mushy.
• Rinse the cooked orzo with cold water to cool it quickly and prevent sticking.
• Add the dressing while the orzo is slightly warm for better flavor absorption.
• For extra protein, add grilled chicken, tuna, chickpeas, or shrimp.
• Add avocado just before serving to prevent browning.
• If the salad becomes dry after refrigeration, add a splash of olive oil and lemon juice.
• For a stronger Mediterranean flavor, add artichoke hearts or sun-dried tomatoes.

Nut Information

This recipe is naturally nut-free when prepared with nut-free ingredients. If using packaged olives, feta, roasted peppers, or other prepared ingredients, check labels for possible peanut or tree-nut cross-contact.

Q&A

Q: Can I make orzo salad ahead of time?
A: Yes. It can be prepared up to 1 day ahead and stored covered in the refrigerator.

Q: How long does orzo salad last?
A: Properly refrigerated, it is best enjoyed within 3–4 days.

Q: Can I serve it warm?
A: Yes. It can be served slightly warm, at room temperature, or chilled.

Q: Can I make it without feta?
A: Absolutely. You can omit the feta or replace it with mozzarella, goat cheese, or another cheese.

Q: Can I use a different pasta?
A: Yes. Small pasta shapes such as couscous, ditalini, or small shells can work well.

Q: Can I make it gluten-free?
A: Yes. Use certified gluten-free orzo made from rice, corn, or another gluten-free grain.

Q: What protein goes best with orzo salad?
A: Grilled chicken, shrimp, salmon, chickpeas, and tuna all pair nicely with the lemon-herb dressing.