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Orzo Pasta Salad

Orzo Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo pasta
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, minced
  • ½ tsp dried oregano
  • ½ tsp kosher salt, plus more for pasta water
  • ¼ tsp black pepper
  • 1 cup cherry tomatoes, halved
  • ½ English cucumber, diced small
  • ¼ small red onion, thinly sliced
  • ⅓ cup pitted kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley

Method
 

  1. Boil orzo in salted water until tender, about 9 minutes. Drain, rinse under cold water, and toss with a drizzle of olive oil.
  2. Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a large bowl until emulsified.
  3. Add tomatoes, cucumber, onion, olives, feta, and most of the parsley to the dressing.
  4. Fold in the cooled orzo, taste for seasoning, and serve topped with the remaining parsley.

Notes

If you are making this ahead, hold back a small handful of feta and parsley to scatter on top just before serving. The salad is at its best after a 10-minute rest, so give it that little bit of time if you can.