This Orzo Pasta Salad is bright, refreshing, and packed with tender orzo, crisp veggies, fresh herbs, and a zesty lemon dressing. It’s perfect for meal prep, picnics, or as a light and satisfying side dish.
🧾 Ingredients (Serves 4–6)
🍝 Salad Base
- 1 1/2 cups orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, sliced
- 2 tbsp fresh parsley or dill, chopped
🥣 Lemon Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice (fresh)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
👩🍳 Instructions
1. Cook the Orzo
- Boil orzo in salted water until al dente.
- Drain and rinse under cold water to cool.
2. Prep Ingredients
- Chop vegetables and herbs into small, even pieces.
3. Make the Dressing
- Whisk olive oil, lemon juice, vinegar, Dijon, garlic, oregano, salt, and pepper until well combined.
4. Combine Everything
- In a large bowl, mix orzo, vegetables, feta, olives, and herbs.
- Pour dressing over and toss gently to coat.
5. Chill & Serve
- Refrigerate for 20–30 minutes for best flavor.
💡 Tips for Best Results
- Don’t overcook orzo—it should stay slightly firm
- Add dressing while orzo is slightly warm for better absorption
- Use fresh lemon juice for the brightest flavor
- Toss gently to keep ingredients intact
🔁 Variations
- Protein boost: Add grilled chicken, shrimp, or chickpeas
- Extra veggies: Add spinach, arugula, or bell peppers
- Creamy version: Mix in a spoon of Greek yogurt
- Herb upgrade: Add fresh basil or mint
🍽️ Serving Ideas
- Perfect for BBQs, picnics, and meal prep
- Serve with grilled meats or fish
- Great as a light lunch or side dish
🔥 Final Thoughts
This Orzo Pasta Salad is light, zesty, and full of Mediterranean flavor, making it a fresh and versatile dish for any occasion 🥗🍋✨