Orzo and Feta Salad
This Orzo and Feta Salad is a refreshing Mediterranean-inspired dish that’s light, flavorful, and perfect for any occasion. Tender orzo pasta is tossed with briny feta cheese, juicy tomatoes, crisp cucumbers, and fresh herbs, all coated in a zesty lemon vinaigrette. It’s a fantastic make-ahead meal for lunches, BBQs, picnics, or as a side dish for grilled meats.
Ingredients
For the Salad:
1 ½ cups orzo pasta
1 ½ cups cherry tomatoes, halved
1 cup cucumber, diced (Persian or English cucumber preferred)
½ red onion, finely diced
½ cup feta cheese, crumbled
¼ cup kalamata olives, sliced (optional)
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped (optional)
For the Lemon Dressing:
¼ cup extra-virgin olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Add-Ins:
½ cup chickpeas (for extra protein)
¼ cup pine nuts or slivered almonds, toasted
½ avocado, diced (for creaminess)
Instructions
Step 1: Cook the Orzo
1. Bring a large pot of salted water to a boil.
2. Add orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente.
3. Drain and rinse under cold water to stop the cooking process and prevent sticking.
4. Transfer to a large bowl and drizzle with a little olive oil to keep it from clumping.
Step 2: Make the Dressing
1. In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice & zest
- Red wine vinegar
- Dijon mustard
- Garlic
- Oregano, salt, and black pepper
2. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
1. To the bowl of cooled orzo, add:
- Cherry tomatoes
- Cucumber
- Red onion
- Kalamata olives (if using)
- Fresh parsley and basil
2. Pour the dressing over the salad and toss gently to combine.
Step 4: Add the Feta & Serve
1. Gently fold in crumbled feta cheese to avoid breaking it up too much.
2. Garnish with extra herbs, pine nuts, or avocado if desired.
3. Serve immediately or chill for 30 minutes to let the flavors meld.
Nutritional Information
(Per Serving – Based on 6 Servings)
Calories: ~280
Protein: 7g
Carbohydrates: 32g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 12mg
Fiber: 3g
Sugar: 3g
Sodium: 350mg
Recipe Notes & Tips
Make-Ahead Friendly: This salad tastes even better the next day, as the flavors deepen.
Gluten-Free Option: Use gluten-free orzo or substitute with quinoa or brown rice.
Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier meal.
Dressing Variations: Swap lemon juice for balsamic vinegar or honey mustard for a twist.
Storage:
Store in an airtight container in the fridge for up to 4 days.
If making ahead, add avocado and nuts just before serving to keep them fresh.
Frequently Asked Questions (FAQ)
1. Can I use another type of pasta?
Yes! If you don’t have orzo, use couscous, quinoa, farro, or small pasta like ditalini.
2. How do I keep orzo from sticking together?
Rinse it under cold water after cooking and toss it with a little olive oil.
3. Can I make this salad dairy-free?
Yes! Simply omit the feta or use a dairy-free alternative like vegan feta or nutritional yeast.
4. How can I make this a full meal?
Top with grilled chicken, salmon, shrimp, or tofu for added protein.
5. Can I use store-bought dressing?
Of course! A good-quality Greek or Italian vinaigrette works well as a shortcut.
Total Time Breakdown
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This Orzo and Feta Salad is a light, flavorful, and versatile dish that works for any meal. It’s fresh, tangy, and easy to customize with your favorite add-ins. Whether served as a side or main dish, it’s a guaranteed hit. Enjoy!