Orzo pasta tossed with feta, olives, herbs, and lemon dressing. Vibrant Mediterranean flavors in every bite.
# What You’ll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 1 teaspoon salt, for cooking pasta
→ Vegetables and Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 1 tablespoon fresh mint, chopped (optional)
→ Cheese
10 - 3/4 cup feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 small garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain and rinse briefly under cold water to halt the cooking process.
02 - In a large mixing bowl, whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - Transfer the drained orzo to the bowl and toss gently to coat with the prepared dressing.
04 - Add halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, parsley, dill, and mint if using. Toss until vegetables and herbs are evenly combined.
05 - Fold crumbled feta cheese into the salad and gently mix. Taste and adjust seasoning as needed.
06 - Serve immediately at room temperature or refrigerate for 30 minutes for a chilled salad. Garnish with extra herbs and feta if desired.
