Description
This Cold Orzo Salad is a vibrant, fresh, and versatile dish made with tender orzo pasta, crisp vegetables, briny olives, creamy feta, and a bright lemon vinaigrette. It’s easy to prepare, great for make-ahead meals, and perfect for picnics or weekday lunches. With its Mediterranean-inspired flavors and simple, wholesome ingredients, this dish delivers satisfaction without being heavy—and it only gets better as it sits in the fridge.
Ingredients
1 ½ cups dry orzo pasta
1 cup cherry tomatoes, halved
1 cup diced cucumber
1 red bell pepper, diced
¼ cup red onion, finely minced
⅓ cup Kalamata olives, halved
½ cup feta cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
For the Dressing:
⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 small garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooled orzo, tomatoes, cucumber, bell pepper, onion, olives, feta, parsley, and dill.
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, Dijon, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Chill for 30–60 minutes before serving.
Notes
Rinse the orzo to stop the cooking and prevent sticking.
Fresh lemon juice and herbs are key to flavor.
If making ahead, refresh with a drizzle of oil and squeeze of lemon before serving.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310