Description
This Summer Orzo Salad is a bright, refreshing side dish (or light main) packed with crisp veggies, tangy feta, and a zesty lemon-olive oil dressing. It comes together in about 20 minutes and is perfect for picnics, potlucks, or easy weekday lunches. Serve it chilled or at room temperature for a vibrant, Mediterranean-inspired bowl that tastes like sunshine.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring the water to a boil in a medium saucepan over medium-high heat.
- Add the orzo pasta and cook according to package instructions, 8–10 minutes, until al dente.
- Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain well.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
- Add the cooled orzo to the bowl with the vegetables and feta.
- Pour the lemon dressing over the salad and gently toss until everything is evenly coated.
- Fold in the chopped fresh parsley and taste, adjusting salt, pepper, or lemon juice as needed.
- Chill for at least 15–20 minutes for best flavor, or serve immediately at room temperature.
Notes
- Rinse the orzo well after cooking so the salad stays light and loose, not sticky.
- Adjust the lemon juice and olive oil to taste add more lemon for extra brightness or more oil for a richer mouthfeel.
- This salad keeps well in the fridge for up to 3 days; freshen it with a drizzle of olive oil and a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop, No-Bake (after boiling pasta)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g (approx.)
- Sodium: 420 mg (approx., will vary with feta and added salt)
- Fat: 16 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 34 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 9 g (approx.)
- Cholesterol: 20 mg (approx.)
Keywords: summer orzo salad, lemon orzo salad, Mediterranean pasta salad, cold pasta salad, picnic salad, feta orzo salad