Classic Mediterranean Orzo Pasta Salad Recipe with Lemon-Herb Vinaigrette
This is a simple, fresh, and zesty orzo pasta salad recipe perfect for summer gatherings or as a light main dish. It features bright vegetables and a homemade lemon orzo salad dressing.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 pound orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup finely chopped red onion
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- For the Dressing: 1/2 cup extra virgin olive oil
- For the Dressing: 1/4 cup fresh lemon juice
- For the Dressing: 1 teaspoon Dijon mustard
- For the Dressing: 1 clove garlic, minced
- For the Dressing: 1/2 teaspoon dried oregano
- For the Dressing: Salt and black pepper to taste
Instructions
- Cook the orzo pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
- Prepare the lemon orzo salad dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and pepper.
- In a large bowl, combine the cooled orzo pasta, halved tomatoes, diced cucumber, crumbled feta cheese, Kalamata olives, red onion, fresh parsley, and fresh dill.
- Pour the prepared dressing over the orzo mixture. Toss gently until all ingredients are evenly coated.
- Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lemon juice for brightness.
- Cover the bowl and chill the salad for at least 30 minutes before serving to allow the flavors to meld. This makes a great make ahead orzo salad.
Notes
- For a main dish orzo salad, you can add 1 cup of cooked, shredded chicken or chickpeas.
- If you prefer a less intense onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain before adding to the salad.
- This cold pasta salad recipe keeps well in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 10
- Cholesterol: 15