Orzo Pasta Salad

This orzo pasta salad is a refreshing mix of tender pasta and crisp fresh vegetables tossed in a bright lemon dressing. It works wonderfully as a light side dish or a make-ahead appetizer for gatherings. The combination of juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta offers a perfect balance of textures and flavors.

I first made this salad during a summer barbecue and it quickly became a crowd favorite. Now I always bring it to potlucks because it travels well and everyone loves the freshness it adds to the table.

Ingredients

• Orzo pasta: sixteen ounces cooks quickly and serves as a tender base that soaks up the dressing well
• Grape tomatoes: ten ounces halved for juicy bursts and vibrant color cherry tomatoes work just as well
• English cucumber: one cup diced adds crunch and a refreshing contrast choose firm cucumbers without blemishes
• Red onion: half cup diced gives a mild sharpness soak in cold water if you want to soften the bite
• Kalamata olives: quarter cup diced bring a rich, salty depth look for olives packed in brine for best flavor
• Feta cheese: eight ounces crumbled adds creaminess and tanginess use authentic Greek feta if you can find it
• Fresh flat leaf parsley: three tablespoons chopped adds herbal brightness
• Fresh basil: three tablespoons minced for a sweet, aromatic touch
• Salt: half teaspoon enhances all the flavors
• Fresh squeezed lemon juice: three tablespoons key for bright acidity
• White wine vinegar: two tablespoons adds gentle tang and depth to the dressing
• Dijon mustard: one teaspoon emulsifies the dressing and adds subtle spice
• Garlic: one clove finely minced offers a savory kick
• Black pepper: one eighth teaspoon just a hint of warmth
• Olive oil: half cup use good quality extra virgin olive oil for smooth richness

Step-by-Step Instructions

Sauté the Aromatics:

Cook the orzo pasta according to package instructions in salted boiling water. I like to cook it just a bit beyond al dente so it feels perfectly tender when chilled.

Cool the Pasta:

Drain the orzo well and place it in a colander at room temperature for about 10 minutes, stirring occasionally to prevent clumps. You can rinse with cool water if you want to speed this cooling process.

Mix the Dressing:

In a small bowl stir together the fresh squeezed lemon juice, white wine vinegar, Dijon mustard, finely minced garlic, salt, and black pepper. Slowly whisk in the olive oil in a thin stream until the dressing is smooth and fully incorporated.

Combine Salad Ingredients:

In a large bowl add the cooled orzo pasta, halved grape tomatoes, diced English cucumber, diced red onion, chopped kalamata olives, crumbled feta cheese, chopped flat leaf parsley and minced basil. Toss gently to combine evenly without breaking up the feta too much.

Dress the Salad:

Pour the lemon dressing over the salad and gently stir again to coat all ingredients evenly.

Chill Before Serving:

Cover the salad with plastic wrap or a lid and chill for at least one hour to allow the flavors to marry. Before serving, give it another gentle stir to redistribute any dressing that settles at the bottom.

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One of my favorite ingredients is the kalamata olives their salty richness gives the salad a wonderful Mediterranean character. This salad always reminds me of sunny summer evenings with friends where we enjoyed it alongside grilled chicken and fresh bread.

Storage Tips

Store leftovers in an airtight container and keep refrigerated for up to three days. The flavors deepen over time but the cucumbers and tomatoes may get a little softer. If you want to refresh the salad, add a bit more fresh herbs and a squeeze of lemon before serving again.

Ingredient Substitutions

• You can swap English cucumber with regular cucumber just peel out the seeds to avoid excess water in the salad.
• Cherry tomatoes can replace grape tomatoes if needed.
• If you’re avoiding dairy, omit the feta or use a plant-based cheese alternative.
• White wine vinegar can be replaced with apple cider vinegar for a slightly fruitier note.

Serving Suggestions

This orzo salad pairs beautifully with grilled meats like chicken, steak, or fish. It also makes a wonderful lunch served in a pita or large lettuce leaf for a lighter handheld option. Adding toasted pine nuts or sliced almonds on top gives a nice crunch and nutty flavor contrast.

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Cultural Context

Orzo pasta salad has roots in Mediterranean cuisines where pasta salads are popular chilled dishes often featuring olives, fresh herbs, and cheese. This recipe brings together classic Greek-inspired ingredients with the versatility of orzo, a pasta shaped like a grain of rice, which is common in Italian cooking. The bright lemon dressing keeps it light and summery, perfect for gatherings where fresh flavors shine.

Frequently Asked Questions

→ How can I prevent the orzo from sticking together?

After cooking, drain the orzo well and rinse briefly under cool water to remove excess starch. Stir occasionally while cooling to keep the pasta separated.

→ Can I substitute the feta cheese with another type?

Yes, goat cheese or ricotta salata provide a similar creamy and tangy texture, but aim for cheeses that hold their shape well in salads.

→ What herbs work best in this salad?

Fresh flat-leaf parsley and basil give brightness and depth. You can also try mint or dill for a fresh twist.

→ Is there a recommended chilling time for best flavor?

Chill the salad for at least one hour before serving to allow the dressing to infuse through the ingredients and develop vibrant flavors.

→ Can the lemon dressing be made ahead and stored?

Yes, prepare the lemon vinaigrette up to two days in advance. Store it in an airtight container and whisk again before using.