Mediterranean Orzo Salad with Feta and Cucumbers
I started making this the summer my kids were in back-to-back camps and I needed something that could live in the fridge for three days and still taste like I tried.
The orzo soaks up the lemon dressing as it cools, which means every bite has that savory, slightly tangy pull that makes people ask what you put in it.
Mediterranean Orzo Salad with Feta and Cucumbers
A bright, herb-forward orzo salad that holds its own as a meal or a side.
Ingredients
- 1.5 cups dry orzo pasta
- 1 English cucumber , diced small
- 1 cup cherry tomatoes , halved
- 0.5 cup kalamata olives , pitted and roughly chopped
- 0.33 cup red onion , finely diced
- 0.5 cup roasted red peppers , jarred, drained and chopped
- 4 oz feta cheese , crumbled
- 0.25 cup fresh parsley , chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice , about 1 large lemon
- 1 tsp lemon zest
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt , plus more for pasta water
- 0.25 tsp black pepper
Instructions
Tips & Notes
- Cook the orzo just to al dente. Overcooked orzo turns soft and the salad becomes heavy after chilling.
- If the salad looks dry after refrigerating, drizzle 1 tablespoon of olive oil and a squeeze of lemon over it before serving. It comes back immediately.
- Red wine vinegar works in place of lemon juice if that is what you have. The flavor is slightly deeper and less bright but still very good.
- Add a handful of arugula or baby spinach right before serving if you want something leafy without making a full green salad.
Nutrition per serving · estimated
Why the Dressing Goes On While the Orzo Is Still Warm
Cold pasta repels dressing. Warm orzo pulls it in.
Tossing the dressing onto the orzo within a few minutes of draining means the pasta actually absorbs the lemon and olive oil instead of just being coated on the outside. By the time it chills, the flavor is built into every piece.
This is the one step worth rushing. Everything else can wait.
What Makes This Work as a Meal Instead of Just a Side
The feta and olives carry enough salt and fat that this does not need anything next to it to feel complete.
I have served it alongside grilled chicken, tucked into a pita with hummus, and eaten it straight out of the container at the kitchen counter at noon. It holds up every time.
The cucumber stays crisp for about two days before it softens, so if you are making this ahead for day three, you can dice a fresh piece and stir it in right before serving.
