Orzo Pasta Salad
This Mediterranean-inspired pasta salad features orzo (rice-shaped pasta) combined with fresh vegetables, herbs, and feta cheese. It works as both a side dish and lunch option, pairing well with grilled proteins or served with pita bread.
Ingredients
Scale:
Units:
- 200g dry orzo pasta
- 1/2 English cucumber, small diced (about 120g)
- 300g cherry tomatoes, sliced in half
- 1 large shallot, thinly sliced
- 1 tsp chopped fresh oregano (or 1/2 tsp dried)
- 20g chopped fresh parsley
- 1 1/2 tbsp lemon juice, plus zest of 1/2 lemon
- 1 tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- 3/4 tsp kosher salt
- 2 tbsp olive oil
- 110g feta cheese crumbles
- Fresh ground black pepper, to taste
Instructions
Boil 2.4L water, add orzo, and cook about 8 minutes until tender. Drain and rinse with cold water until cooled.
Prepare all fresh vegetables and herbs as listed.
Whisk together lemon juice, lemon zest, red wine vinegar, shallot, garlic powder, dill, and salt in a large bowl. Then whisk in olive oil.
Add cooled orzo to dressing bowl and toss with vegetables and herbs. Stir in feta cheese and black pepper.
Taste and adjust salt as needed. Serve immediately or refrigerate up to 5 days.