Refreshing summer orzo salad (Printable)

A light and refreshing orzo salad perfect for summer meals.

# What You’ll Need:

→ Pasta

01 - 1 cup about 200 g orzo pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, finely sliced
05 - 1/2 cup pitted Kalamata olives, halved
06 - 1/4 cup fresh parsley, chopped

→ Cheese

07 - 3/4 cup 100 g feta cheese, crumbled

→ Dressing

08 - Zest and juice of 1 lemon
09 - 3 tbsp extra virgin olive oil
10 - 1 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and rinse briefly under cold water to cool. Set aside.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad and toss gently until everything is well coated.
05 - Add feta cheese and toss lightly, preserving some chunks.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • This salad is a breeze to prepare—perfect for when you want something impressive without spending hours in the kitchen.
  • Each bite is a delightful explosion of flavors that can brighten any meal or gathering.
02 -
  • Don’t skip rinsing the orzo; it helps keep the pasta from sticking together and ensures it remains fluffy.
  • Always add the feta just before serving for that perfect creaminess and fresh flavor.
03 -
  • Invest in good quality olive oil; it makes all the difference in your dressing.
  • Don’t fear experimenting with the vegetable mix—zucchini or bell peppers can bring their own wonderful twist!
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