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Mediterranean Orzo Salad Recipe.

Mediterranean Orzo Salad

A vibrant, refreshing cold pasta salad packed with tender orzo, crisp English cucumbers, sweet cherry tomatoes, sharp red onions, briny Kalamata olives, and creamy feta cheese. All tossed together in a zesty, homemade lemon and garlic olive oil dressing. Perfect for summer potlucks and weekday meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 295
Ingredients Method Notes

Ingredients
  

  • For the Salad Base:
  • 8 oz orzo pasta approximately 1.5 cups
  • 1 large English cucumber finely diced
  • 1 pint cherry tomatoes cut in half
  • 1/2 cup red onion finely diced
  • 1/2 cup pitted Kalamata olives sliced
  • 1/2 cup fresh flat-leaf parsley finely chopped
  • 4 oz Greek feta cheese in brine, crumbled
  • For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 large garlic clove finely minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp freshly cracked black pepper

Method
 

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the orzo pasta and cook for 8 to 9 minutes, or until just al dente.
  2. Cool the Pasta: Drain the orzo in a fine-mesh colander and immediately rinse with cold running water to stop the cooking process and remove excess starch. Let drain completely.
  3. Prepare the Dressing: In a small bowl or mason jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake until completely emulsified.
  4. Assemble: In a large mixing bowl, combine the thoroughly cooled orzo, diced cucumber, halved cherry tomatoes, diced red onion, sliced Kalamata olives, and chopped parsley.
  5. Dress: Pour the lemon vinaigrette over the salad and toss well to ensure everything is evenly coated.
  6. Add Feta: Gently fold in the crumbled feta cheese right at the end to keep the chunks intact.
  7. Serve or Store: Serve immediately, or cover and refrigerate for up to 1 hour before serving to let the flavors deepen.

Notes

  • Perfect Orzo Texture: Cook the pasta exactly to al dente (usually 8–9 minutes). Do not overcook, or it will turn mushy when it absorbs the dressing.
  • The Cooling Secret: Rinse the drained orzo under cold running water immediately. This stops the cooking process and washes away excess starch, keeping the grains separate and light.
  • Dressing Tip: Whisk or shake the oil, lemon juice, and seasonings until completely emulsified before pouring. This ensures the dressing clings to the smooth pasta instead of pooling at the bottom.
  • Feta Integrity: Always fold the crumbled feta cheese in gently as the very last step. This prevents the cheese from breaking down and making the salad look cloudy or muddy.
  • Make-Ahead Strategy: If prepping days in advance, store the dressing separately. Toss it with the salad about an hour before serving to keep the cucumbers crisp and prevent the orzo from absorbing all the liquid too early.