Ingredients
Equipment
Method
- Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Be careful not to overcook the orzo, as it will continue to soften slightly as it cools and is mixed with the dressing.1 pound orzo pasta
- Drain and Rinse: Once cooked, drain the orzo thoroughly in a colander. To stop the cooking process and prevent the pasta from sticking together, rinse the orzo under cold running water. Drain very well, allowing any excess water to escape.1 pound orzo pasta
- Prepare the Vinaigrette: While the orzo is cooking or draining, prepare the lemon vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning as needed.1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, Salt, freshly ground black pepper
- Chop the Vegetables and Herbs: Finely dice the English cucumber, halve or quarter the cherry tomatoes, and finely dice the red onion. Chop the fresh parsley and mint. Prepare the Kalamata olives, if using, by pitting and halving them.1 English cucumber, 1 pint cherry tomatoes, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/4 cup Kalamata olives
- Assemble the Salad: In a large mixing bowl, combine the drained and cooled orzo pasta, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, chopped mint, crumbled feta cheese, and halved Kalamata olives (if using).1 pound orzo pasta, 1 English cucumber, 1 pint cherry tomatoes, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/4 cup crumbled feta cheese, 1/4 cup Kalamata olives
- Dress the Salad: Pour the prepared lemon vinaigrette over the orzo and vegetable mixture. Toss gently to coat all the ingredients evenly with the dressing.1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, Salt, freshly ground black pepper
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the Orzo Salad Recipe for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheating is not necessary, serve chilled or at room temperature. If dry, add a splash more olive oil and lemon juice.