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Fresh Mediterranean Orzo Pasta Salad with Zesty Lemon Vinaigrette

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A quick and easy Mediterranean-inspired orzo pasta salad featuring fresh veggies, olives, feta, and a zesty lemon vinaigrette. Perfect for a refreshing lunch or side dish.

Ingredients

Scale
  • 1 ½ cups (270 grams) orzo pasta (small-curl recommended)
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber (about 200 grams), diced
  • ½ cup (75 grams) Kalamata olives, pitted and sliced
  • ¾ cup (100 grams) feta cheese, crumbled
  • ¼ cup (40 grams) red onion, finely chopped
  • ¼ cup (15 grams) fresh parsley, chopped
  • ¼ cup (60 ml) fresh lemon juice
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water (about 1 gallon or 4 liters) to a boil. Add 1 ½ cups (270 grams) of orzo pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse briefly with cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  3. While the orzo cooks, halve 1 cup (150 grams) cherry tomatoes, dice 1 medium cucumber (200 grams), finely chop ¼ cup (40 grams) red onion, slice ½ cup (75 grams) Kalamata olives, and chop ¼ cup (15 grams) fresh parsley. Place all in a large mixing bowl.
  4. In a small bowl, whisk together ¼ cup (60 ml) fresh lemon juice, ⅓ cup (80 ml) extra virgin olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon honey, and salt & pepper to taste until emulsified and slightly thickened.
  5. Add the cooled orzo to the bowl with the vegetables. Pour the vinaigrette over everything and toss gently but thoroughly to coat all ingredients evenly.
  6. Crumble ¾ cup (100 grams) feta cheese over the salad and fold in carefully to keep some chunks intact.
  7. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, toss again and adjust seasoning if needed.

Notes

Cook orzo al dente and rinse with cold water to prevent mushiness. Whisk olive oil slowly into lemon juice mixture for better emulsification. Adjust honey and lemon juice balance to taste. Toss gently to keep feta chunks intact. Salad keeps well for up to 2 days refrigerated.

Nutrition

Keywords: orzo pasta salad, Mediterranean salad, lemon vinaigrette, feta cheese salad, easy pasta salad, healthy lunch, summer salad

Find it online: https://tessierecipes.com/fresh-mediterranean-orzo-pasta-salad-recipe-easy-zesty-lemon-vinaigrette/