You have to try this salad! It’s light, flavorful, and packed with fresh ingredients. It goes perfectly with any protein and is the ultimate side dish for backyard BBQs, potlucks, or quick lunches. The combination of juicy cherry tomatoes, crisp cucumber, salty feta cheese, and tender orzo makes every bite refreshing and delicious. Plus, it’s super easy to make! Let’s get started.

Method

Cook the Orzo

Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and stir gently to prevent it from sticking together. Let it cook for about 9 minutes or until it reaches an al dente texture soft but still slightly firm to the bite. Be careful not to overcook the orzo, as it will become too mushy in the salad. Once done, immediately drain the orzo using a strainer and rinse it under cold water. This stops the cooking process and prevents the pasta from clumping together. Set the cooled orzo aside while preparing the other ingredients.

Prepare the Dressing

In a large mixing bowl, combine the olive oil, sun-dried tomato oil, red vinegar, and freshly squeezed lemon juice. Whisk these ingredients together until they begin to blend smoothly. Next, add the oregano, sugar, garlic powder, salt, and pepper. Continue whisking vigorously until the dressing is fully combined, slightly thickened, and well-balanced in flavor. This dressing will bring all the elements of the salad together with its tangy and herby taste.

Assemble the Salad

Now that the orzo has cooled and the dressing is ready, it’s time to assemble the salad. To the bowl containing the dressing, add the cooked orzo, cherry tomatoes, sliced cucumber, baby spinach, sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and sliced green onions. Using a large spoon or salad tongs, gently toss all the ingredients together, making sure everything is evenly coated with the dressing. Take your time to ensure that every bite of the salad gets a delicious mix of flavors and textures.

Chill & Serve

For the best flavor, let the salad sit in the refrigerator for at least 15 minutes. This resting time allows the orzo to absorb the dressing and helps all the flavors blend together beautifully. Once chilled, give the salad another gentle toss to redistribute the dressing. Serve it in bowls or plates, and for an extra special touch, garnish with additional feta cheese or fresh herbs. Enjoy this vibrant and refreshing salad immediately!

Necessary Tools

Large pot for boiling pasta
Strainer
Large mixing bowl
Whisk
Measuring cups and spoons
Cutting board
Knife

Orzo Pasta Salad

Recipe by Henry AveryCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Salad:
1 cup orzo pasta, cooked al dente
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup baby spinach
½ cup sun-dried tomatoes, sliced
½ cup Kalamata olives
½ cup crumbled feta cheese
2 green onions, sliced
Dressing:
3 tbsp olive oil
1 tbsp sun-dried tomato oil
3 tbsp red vinegar
½ lemon, juiced
1 tsp oregano
1 tsp sugar
1 tsp garlic powder
½ tsp salt
½ tsp pepper

Directions

Cook the Orzo: Start by bringing a pot of salted water to a boil. Add the orzo pasta and cook it for about 9 minutes or until it reaches an al dente texture. Stir occasionally to prevent sticking. Once cooked, drain the orzo using a strainer and rinse it under cold water to stop the cooking process. Set it aside to cool while you prepare the other ingredients.
Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, sun-dried tomato oil, red vinegar, lemon juice, oregano, sugar, garlic powder, salt, and pepper. Whisk until everything is well combined and slightly thickened. This dressing adds a tangy, herby flavor that ties the entire salad together.
Assemble the Salad: To the bowl with the dressing, add the cooled orzo, cherry tomatoes, cucumber, baby spinach, sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and sliced green onions. Gently toss everything together until the dressing is evenly distributed and all ingredients are coated.
Chill & Serve: For the best flavor, let the salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld together. When ready to serve, give it another gentle toss, plate it up, and enjoy!

Notes

Cooking Orzo: Be sure not to overcook the orzo; it should be al dente so it holds up well in the salad.
Cooling the Pasta: Rinsing the pasta under cold water helps stop the cooking process and prevents it from sticking together.
Balancing Flavors: Taste the dressing before mixing to ensure the salt, tanginess, and sweetness are balanced to your liking.
Serving Tip: If making ahead, store the salad in the fridge and toss again before serving to redistribute the dressing.

Serving Suggestions

Grilled Pairing: Serve with grilled chicken, shrimp, or steak for a complete meal.
Mediterranean Feast: Enjoy with hummus, pita bread, and tzatziki on the side.
Extra Crunch: Add toasted pine nuts or almonds for an extra crunch.
Protein Boost: Toss in chickpeas or grilled tofu to make it a hearty vegetarian meal.

Fun Fact

Did you know that orzo looks like rice but is actually a type of pasta? It’s commonly used in Mediterranean and Greek dishes and is perfect for soups, salads, and even creamy risottos!

Conclusion

This Orzo Pasta Salad is light, fresh, and bursting with Mediterranean flavors. It’s easy to make, customizable, and perfect for any occasion whether it’s a backyard BBQ, picnic, or quick meal prep for the week. Try it today, and I promise it will become one of your go to salad recipes!