Description
A bright, refreshing summer pasta salad featuring chewy orzo, fresh vegetables, and a tangy lemon-herb dressing. This oil-based salad is perfect for potlucks, stays fresh for days, and requires no oven.
Ingredients
Scale
- 12 ounces (340g) dry orzo pasta
- Water and salt for boiling
- 2 cups cherry or grape tomatoes, halved
- 1 large English cucumber, diced
- 1/2 medium red onion, finely diced
- 1 cup feta cheese, crumbled
- 1/2 cup fresh Kalamata olives, pitted and halved
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, plus zest
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add orzo and cook until al dente (8-10 minutes).
- Drain the orzo and rinse immediately under cold running water for 30 seconds to stop cooking and remove starch. Shake off excess water and let cool.
- While pasta cools, halve tomatoes and dice cucumber. Finely dice red onion and soak in ice water for 10 minutes to mellow flavor, then pat dry.
- In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and pepper. Shake or whisk vigorously until emulsified.
- In a large mixing bowl, combine cooled orzo, drained onions, tomatoes, cucumbers, olives, and feta.
- Pour dressing over the salad and gently toss to coat evenly.
- Fold in fresh mint and basil. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give salad a final toss. Add a splash of lemon juice or olive oil if needed. Serve chilled or at room temperature.
Notes
Do not skip rinsing the orzo with cold water to prevent gumminess. Ensure pasta is completely cool before adding dressing to prevent wilting vegetables. For a gluten-free version, use rice-based orzo. For a dairy-free option, omit feta or use a dairy-free alternative. The salad improves in flavor after resting in the fridge for 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 3
- Protein: 10
Keywords: orzo pasta salad, summer salad, no oven recipe, potluck side dish, lemon herb dressing, chilled pasta salad, vegetarian recipe