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Summer Orzo Pasta Salad

Summer orzo pasta salad combines tender orzo with cucumber, tomatoes, bell pepper, Kalamata olives, and feta in a lemony herb dressing. Chill it before serving for a refreshing salad with bright Mediterranean flavors and a satisfying mix of textures.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 lb orzo
  • 1 tbsp kosher salt
  • 1 English cucumber medium, diced
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper medium, diced
  • 0.5 red onion small, finely diced
  • 0.5 cup Kalamata olives pitted, halved
  • 6 oz feta cheese crumbled
  • 0.5 cup fresh parsley chopped
For the dressing
  • 0.33 cup extra-virgin olive oil
  • 0.25 cup fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 0.25 tsp black pepper

Method
 

Cook the orzo
  1. Bring a large pot of water to a boil.
  2. Add the kosher salt and orzo, and cook according to the package directions until al dente.
  3. Drain the orzo.
  4. Rinse it under cold water until cool.
  5. Drain thoroughly.
Prepare the salad
  1. In a large serving bowl, combine the cucumber, tomatoes, bell pepper, red onion, olives, feta, and parsley.
Make the dressing and toss
  1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, and black pepper.
  2. Add the cooled orzo and dressing to the vegetables and toss until evenly combined.
  3. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best texture, drain the orzo thoroughly after rinsing so the dressing clings well. Refrigerate leftovers for up to 3 days; freezing is not recommended because the vegetables and feta can lose their texture. Use gluten-free orzo for a gluten-free variation.