Introduction
I first discovered orzo salad at a lively street market in Rome. The stall was bustling, filled with aromas of herbs, olive oil, and fresh produce. A vendor handed me a small bowl of orzo salad, and with the first bite, I was hooked—the tender pasta, crisp vegetables, and tangy dressing came together beautifully. It wasn’t just food; it was a story of culture and freshness on a plate. That memory followed me home, inspiring me to recreate the dish. Now, I, Lina Vexley, share this recipe with you, so you too can experience the charm of orzo salad.
Recipe Card (WP Recipe Maker JSON)
Fresh Mediterranean Orzo Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Salad Base
- 1 1/2 cups orzo pasta uncooked
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup black olives sliced
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Cook orzo pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water.
- In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, and black olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently until well combined.
- Chill for at least 15 minutes before serving to allow flavors to meld.
Notes
Nutrition
How to Make Orzo Salad
Orzo salad is a versatile and refreshing dish that comes together quickly, making it perfect for picnics, potlucks, or light meals at home. The base of the recipe is orzo, a small rice-shaped pasta that cooks in about ten minutes. Start by boiling the orzo in salted water until tender, then drain and rinse under cold water to stop the cooking process. This keeps the pasta firm and prevents it from clumping.
Next, prepare your vegetables and toppings. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the olives. Crumbled feta cheese adds a creamy, salty touch that balances the freshness of the vegetables. Combine these ingredients in a large mixing bowl with the cooled orzo.
The dressing is what ties everything together. Whisk extra virgin olive oil with freshly squeezed lemon juice, dried oregano, salt, and black pepper. This creates a zesty, herbaceous blend that brightens the flavors of the pasta and vegetables. Pour the dressing over the salad and toss gently until all ingredients are coated evenly.
For best results, let the salad chill in the refrigerator for about fifteen minutes before serving. This resting time allows the flavors to meld, making each bite more flavorful. You can also customize the salad by adding roasted red peppers, artichoke hearts, or even grilled chicken for extra protein.
This dish is not only delicious but also nourishing. Packed with fiber, healthy fats, and protein, it offers a balanced meal or a colorful side dish. Whether enjoyed on a warm summer day or as a quick weekday lunch, orzo salad is a delightful way to savor Mediterranean flavors with minimal effort.
Conclusion
Orzo salad is proof that simple ingredients can create extraordinary results. With tender pasta, crisp vegetables, creamy feta, and a tangy lemon-olive oil dressing, it offers freshness and balance in every bite. Quick to prepare and endlessly adaptable, this salad is a favorite for gatherings, meal prep, or light dinners. By following Lina Vexley’s recipe, you’ll discover how effortlessly Mediterranean flavors can brighten your table. Whether served as a main dish or a side, orzo salad is more than a meal—it’s a refreshing experience that celebrates the beauty of wholesome, vibrant food.