If you're on the hunt for a dish that screams summer, look no further than this Mediterranean Orzo Pasta Salad. It's a refreshing blend of fresh veggies, tangy feta, and a zesty dressing that's perfect for picnics or a light lunch.
Orzo pasta serves as the hearty base of the salad, absorbing the dressing beautifully without getting mushy. Cherry tomatoes add a burst of sweetness and juiciness, while cucumber brings a refreshing crunch. Kalamata olives introduce a salty, briny contrast that complements the creamy feta cheese. Red onion provides a sharp, pungent bite that mellows out once mixed in. Fresh herbs like parsley and mint elevate the dish with their aromatic notes. Finally, the dressing is a simple blend of extra-virgin olive oil, lemon juice, and dried oregano, which ties everything together with a bright, tangy finish.
This salad pairs beautifully with grilled chicken or fish, making it a perfect addition to any summer barbecue. For a vegetarian option, serve it alongside a hearty hummus and pita bread spread.
Start by cooking the orzo pasta according to the package instructions. Once it's cooked, drain and give it a good rinse under cold water. This stops the cooking process and prevents the pasta from sticking together. In a large bowl, combine the cooled orzo with your cherry tomatoes, cucumber, olives, red onion, and feta cheese. These ingredients should be prepped and ready to go, making the assembly a breeze.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper. Pour this dressing over the pasta mixture, ensuring everything gets a nice coating. Give it a gentle toss to mix. Finally, add the fresh parsley and mint, then toss again. This final step adds a pop of color and freshness.
Once combined, chill the salad in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld together, resulting in a more cohesive dish.
Share