Refreshing Summer Orzo Pasta Salad
A bright summer salad made with tender orzo, crisp vegetables, fresh herbs, feta cheese, and a lemon olive oil dressing.
Equipment
- Large pot
- Fine-mesh colander
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 small red bell pepper diced
- 1/4 small red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 small clove garlic finely grated
- 1/2 teaspoon salt plus more for pasta water
- 1/4 teaspoon black pepper freshly ground
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until tender but still slightly firm, according to the package directions.
- Cool the pasta: Drain the orzo and rinse briefly under cool water. Drain thoroughly and toss with a teaspoon of olive oil if needed to prevent sticking.
- Make the dressing: Whisk the olive oil, lemon juice, lemon zest, oregano, garlic, salt, and black pepper in a small bowl.
- Combine the salad: Toss the warm orzo with two-thirds of the dressing. Add the tomatoes, cucumber, bell pepper, onion, parsley, and basil.
- Finish and rest: Fold in the feta and remaining dressing. Taste and adjust the seasoning, then rest for 20 minutes before serving.
Notes
- Cut the vegetables into small, even pieces for balanced bites.
- Reserve extra dressing to refresh leftovers.
- Store covered in the refrigerator for up to three days.