Description
This Quick Mediterranean Orzo Pasta Salad combines tender orzo pasta with fresh diced tomatoes, cucumbers, red onion, olives, feta, and dill, all tossed in a bright and zesty lemon-oregano dressing. Perfect for a light lunch or as a side dish, this salad is refreshing, flavorful, and easy to make in under 30 minutes.
Ingredients
Scale
For the Salad:
- 1.5 cups orzo
- 2 cups tomatoes, diced into 1/2-inch pieces
- 2 cups cucumbers, diced into 1/2-inch pieces
- 1/2 cup red onion, finely diced into 1/4-inch pieces
- 1/2 cup olives
- 1/2 cup feta cheese
- 1.5 tbsp fresh dill
For the Dressing:
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prep Vegetables: While bringing water to a boil, dice the tomatoes and cucumbers into uniform 1/2-inch pieces to ensure texture and even distribution. Finely dice the red onion into 1/4-inch pieces for balanced flavor. Measure the olives, feta, and dill into separate bowls. Preparing the vegetables first prevents them from getting watery, keeping the salad crisp.
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until tender but still slightly firm to the bite. Stir occasionally to prevent sticking. Meanwhile, whisk together the dressing ingredients.
- Make Dressing: In a small bowl, whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper until the dressing emulsifies and becomes a light vinaigrette. Let it rest to allow flavors to blend.
- Drain and Cool Orzo: Drain the orzo in a colander and rinse thoroughly with cold water to stop the cooking and prevent mushiness. Transfer the cooled orzo to a large bowl.
- Assemble Salad: Add the prepared tomatoes, cucumbers, red onion, olives, feta, and dill to the orzo. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly. Serve immediately or chill before serving for a refreshing taste.
Notes
- Use fresh herbs if possible for a brighter flavor.
- For a gluten-free version, substitute orzo with a gluten-free pasta.
- Chilling the salad for 30 minutes before serving allows flavors to meld well.
- Adjust salt and pepper in the dressing according to your taste.
- Can be stored in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean pasta salad, orzo salad, quick pasta salad, lemon vinaigrette, easy summer salad
