Orzo Pasta Salad
This classic orzo pasta salad is loaded with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, creamy feta cheese, and fresh herbs, all tossed in a bright lemon-herb vinaigrette. It comes together in about 30 minutes, travels well, and gets better the longer it sits.
Equipment
- Large pot - for boiling the orzo
- Colander - for draining and rinsing the pasta
- Large mixing bowl - big enough to toss everything together
- Small mixing bowl - for whisking the vinaigrette; or use a mason jar
- Whisk or fork
- Sharp chef's knife
- Cutting board
- Microplane or zester - for lemon zest
- Airtight container - for storage
- Rubber spatula - (optional) for tossing
Ingredients
- 1 ½ cups dry orzo pasta - 270g
- 1 cup cherry tomatoes - 150g, halved
- 1 ½ cups English cucumber - about 1 medium or 200g, diced
- ½ cup kalamata olives - 75g, pitted and halved
- ½ cup crumbled feta cheese - 75g
- ¼ cup red onion - 30g, thinly sliced
- ¼ cup fresh flat-leaf parsley - 10g, roughly chopped
- 2 tablespoons fresh basil - chiffonade or torn
- ¼ cup roasted red peppers - 40g, sliced, optional
For the Lemon-Herb Vinaigrette
- 3 tablespoons fresh lemon juice - about 1 large lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove - finely minced or grated
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes - optional, for a little heat
- ½ teaspoon honey or agave syrup
- ⅓ cup extra virgin olive oil - 80ml
- salt and black pepper - to taste
- 1 teaspoon olive oil - for tossing cooked orzo
Instructions
- Bring a large pot of salted water to a rolling boil. Add 1 ½ cups dry orzo and cook according to package directions until al dente, about 8-10 minutes.
- Drain the orzo in a colander and rinse immediately under cold running water for 30-60 seconds. Transfer to a large mixing bowl, drizzle with 1 teaspoon olive oil, and toss to prevent clumping.
- In a small bowl or mason jar, combine lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, red pepper flakes (if using), and honey. Whisk together.
- While whisking continuously, slowly pour in the extra virgin olive oil in a steady stream until emulsified. Season with salt and black pepper to taste.
- Add the halved cherry tomatoes, diced cucumber, halved kalamata olives, sliced red onion, and roasted red peppers (if using) to the bowl with the orzo.
- Pour about two-thirds of the vinaigrette over the orzo and vegetables. Toss gently to coat everything evenly.
- Add the crumbled feta cheese and toss gently once more. Fold in the chopped parsley and basil just before serving to prevent wilting.
- Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to meld. Just before serving, give it a final toss and adjust seasoning with extra lemon juice, salt, or a drizzle of olive oil if needed.
Notes
- Salt your pasta water generously. Under-seasoned orzo tastes flat no matter how good the dressing is. The pasta water should taste pleasantly salty.
- Don't overcook the orzo. Al dente orzo holds its shape and provides a satisfying bite. Overcooked orzo turns mushy in the salad.
- Rinse the pasta in cold water. For cold pasta salads, rinsing stops the cooking process, removes excess starch, and cools the orzo quickly.
- Reserve some dressing. Hold back a small amount of vinaigrette to toss through the salad right before serving. Orzo absorbs a lot of dressing as it sits.
- Pat olives and roasted peppers dry. Excess liquid from jarred ingredients can water down the dressing and dilute the flavors.
- Add herbs last. Fresh parsley and basil are best added just before serving or at the very end of prep. They can wilt and darken if they sit in the dressing too long.
- Make it the day before. This salad improves overnight as the flavors develop and the vinaigrette soaks into the orzo.
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days. Stir in a splash of olive oil, a squeeze of lemon juice, and a pinch of salt to freshen leftovers.
- Do not freeze. The cucumber, tomatoes, and feta do not freeze well and will become watery upon thawing.
- Make it vegan: Omit the feta and honey. Substitute with diced marinated tofu and agave syrup.