Orzo Pasta Salad (Printer-Friendly)
Orzo combined with fresh vegetables and feta in a bright lemon dressing for a refreshing dish.
# The Ingredients You'll Need:
→ Salad
01 -
16 oz orzo pasta
02 -
10 oz grape tomatoes, halved
03 -
1 cup diced English cucumber
04 -
½ cup diced red onion
05 -
¼ cup diced kalamata olives
06 -
8 oz crumbled feta cheese
07 -
3 tbsp chopped flat-leaf parsley
08 -
3 tbsp minced basil
09 -
½ tsp salt
→ Dressing
10 -
3 tbsp fresh squeezed lemon juice
11 -
2 tbsp white wine vinegar
12 -
1 tsp Dijon mustard
13 -
1 garlic clove, finely minced
14 -
¼ tsp salt
15 -
⅛ tsp black pepper
16 -
½ cup olive oil
# Step-by-Step Instructions:
01 -
Boil 16 oz orzo pasta in salted water according to package instructions until just over al dente. Drain and transfer to a colander. Let cool at room temperature for 10 minutes, stirring occasionally. To accelerate cooling, rinse briefly with cool water.
02 -
In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, minced garlic, ¼ tsp salt, and ⅛ tsp black pepper. Gradually whisk in ½ cup olive oil in a thin stream until fully emulsified.
03 -
In a large bowl, combine cooled orzo, halved grape tomatoes, diced English cucumber, diced red onion, diced kalamata olives, crumbled feta, parsley, basil, and ½ tsp salt. Gently stir to integrate.
04 -
Pour the prepared dressing over the salad mixture and gently toss to coat. Cover bowl and refrigerate for 1 to 2 hours. Stir again before serving to evenly distribute dressing.
# Extra Tips:
01 -
To expedite cooling of the orzo, briefly rinse it with cool water after draining.