Description
This vibrant summer orzo salad is a refreshing Mediterranean-inspired dish, packed with juicy cherry tomatoes, crisp cucumbers, Kalamata olives, creamy feta, and a zesty lemon herb dressing. It’s quick to make, light yet satisfying, and ideal for picnics, BBQs, or meal prep. Serve it as a side or enjoy it solo with optional grilled chicken or chickpeas for added protein.
Ingredients
For the Salad:
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1 cup dry orzo pasta
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1 ½ cups cherry tomatoes, halved
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1 cucumber, diced
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½ small red onion, thinly sliced
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½ cup Kalamata olives, halved
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tablespoons fresh basil, chopped
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Optional: 1 cup grilled chicken strips, chickpeas, or roasted red peppers
For the Lemon Herb Vinaigrette:
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¼ cup extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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Salt and pepper, to taste
Instructions
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Cook the Orzo:
Bring a pot of salted water to a boil. Cook the orzo until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking and cool it quickly. -
Prepare the Vegetables:
While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley and basil. Crumble the feta if needed. -
Make the Dressing:
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk or shake until well emulsified. -
Assemble the Salad:
In a large mixing bowl, combine the cooled orzo, vegetables, herbs, and olives. Pour the dressing over the salad and toss gently until everything is well coated. -
Finish and Serve:
Fold in the feta last to preserve its texture. Chill in the fridge for 15–30 minutes before serving for best flavor.
Notes
Make it vegan by using dairy-free feta or omitting it entirely.
For a protein boost, add grilled chicken, shrimp, chickpeas, or white beans.
If storing for later, keep the dressing separate until ready to serve to maintain freshness.
Feel free to swap herbs like parsley and basil with mint or dill for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 3g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: easy summer orzo salad recipes, Mediterranean orzo salad, cold pasta salad, picnic salad, orzo salad with feta