You’ll love how this vibrant Mediterranean orzo salad brings the sun-drenched flavors of coastal Europe right to your table! The pearl-shaped pasta creates a perfect canvas for crisp vegetables, briny feta, and aromatic herbs, while a zesty lemon vinaigrette ties everything together. Whether you’re planning a summer picnic or need a quick weeknight side dish, this versatile recipe offers endless possibilities for customization.
Key Takeaways
- Cook orzo pasta in heavily salted water until al dente, then cool completely before mixing with other ingredients.
- Combine cooled orzo with halved cherry tomatoes, crumbled feta cheese, and fresh basil ribbons for Mediterranean flavors.
- Toss ingredients with zesty lemon vinaigrette made from olive oil, lemon juice, mustard, garlic, salt, and pepper.
- Chill the salad for at least 30 minutes to allow flavors to develop and ingredients to meld together.
- Customize with additions like cucumbers, olives, or nuts while maintaining the bright, tangy profile of the dish.
History
While orzo’s pasta-like appearance might make you think it originated in Italy, this rice-shaped pasta actually gained popularity throughout the Mediterranean region, especially in Greece, where it became a staple ingredient in countless dishes!
You’ll find that orzo has been gracing Mediterranean tables since the early 1900s, when pasta makers began crafting these tiny, grain-like shapes.
Greek cooks quickly embraced orzo (called kritharaki in Greece) for its versatility in both hot and cold dishes. The tradition of combining it with fresh vegetables, herbs, and tangy cheeses evolved naturally from the region’s abundant produce and dairy.
In the 1960s, orzo salads gained international recognition as Mediterranean cuisine captured worldwide attention, and they’ve remained a beloved part of casual entertaining ever since!
Recipe
Mediterranean orzo salad is a vibrant and refreshing dish that combines the best elements of Mediterranean cuisine into one satisfying meal. The tender orzo pasta serves as the perfect base for fresh vegetables, tangy feta cheese, and aromatic herbs.
This simple yet elegant salad can be prepared in under 30 minutes and requires minimal cooking, making it an ideal choice for warm summer days or busy weeknight dinners. The bright lemon vinaigrette brings all the flavors together while keeping the dish light and fresh.
- 1 pound orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 1/2 cup fresh basil leaves
- 1/2 cup lemon vinaigrette
- Salt and pepper to taste
Bring a large pot of salted water to boil and cook orzo according to package directions until al dente. Drain the pasta and spread it on a baking sheet to cool to room temperature.
Once cooled, transfer the orzo to a large mixing bowl and combine with halved cherry tomatoes, crumbled feta cheese, and torn basil leaves. Pour the lemon vinaigrette over the mixture and gently toss until all ingredients are evenly coated. Season with salt and pepper to taste.
For optimal results, refrigerate the salad for at least 30 minutes before serving to allow flavors to develop.
If making ahead, store the basil separately and add it just before serving to maintain its color and freshness. The salad can be stored in an airtight container for up to three days, though it may need additional vinaigrette to revive the flavors after refrigeration.
Allow the salad to come to room temperature before serving for the best taste and texture.
Cooking Steps
You’ll start by bringing a large pot of salted water to a rolling boil for your orzo pasta, which creates the perfect foundation for this breezy Mediterranean dish!
While the pasta cooks, you can prep your fresh ingredients by halving the juicy cherry tomatoes, crumbling the feta cheese, and tearing the vibrant basil leaves.
Once the orzo is perfectly al dente, drain it and let it cool before combining everything in a large bowl with the zesty lemon vinaigrette – then pop it in the fridge to let those wonderful flavors mingle together!
Step 1. Boiling Salted Pasta Water
Start by filling a large pot with cold, fresh water – you’ll need about 4-6 quarts for a pound of orzo.
Place the pot over high heat and add 1-2 tablespoons of kosher salt. The water should taste as salty as the sea to properly season your pasta!
While you’re waiting for the water to boil, gather your other ingredients and prep your workspace.
Once you see those vigorous bubbles rolling across the surface, it’s time to add your orzo.
Don’t just dump it in – pour it slowly in a steady stream while stirring to prevent clumping.
Keep the heat high so the water returns to a rapid boil. You’ll want to stir occasionally during the first few minutes to ensure the orzo doesn’t stick together.
Step 2. Preparing Fresh Ingredients
While your pasta water heats up, let’s focus on preparing those fresh, colorful ingredients that’ll make this salad burst with flavor!
Start by halving your cherry tomatoes – you’ll need about 2 cups total. The smaller pieces will distribute perfectly throughout the salad.
Next, crumble 1 cup of fresh feta cheese into bite-sized pieces. Don’t make them too small – you’ll want decent-sized chunks to get that delicious salty pop in each bite!
For the herbs, stack your fresh basil leaves neatly, then roll them up like a cigar. Using a sharp knife, slice the roll into thin ribbons to create what chefs call a “chiffonade.”
You’ll need 1/2 cup of these beautiful green ribbons. They’ll add amazing aroma and a burst of fresh flavor to your salad!
Step 3. Combine Ingredients in Bowl
Once your orzo has cooled to room temperature, grab your largest mixing bowl for the fun part of bringing all these Mediterranean ingredients together!
Add the cooled orzo first, creating a perfect base for the remaining ingredients.
Gently add your halved cherry tomatoes to the bowl, letting them nestle into the orzo.
Sprinkle the crumbled feta cheese evenly across the top – you’ll love how the white cheese contrasts beautifully with the red tomatoes!
Now, scatter the freshly torn basil leaves throughout the mixture.
Finally, drizzle your lemon vinaigrette over everything.
Using two large spoons, carefully toss all ingredients together until they’re evenly distributed.
You’ll want every bite to have that perfect balance of pasta, vegetables, cheese, and herbs!
Step 4. Add Vinaigrette Dressing
Before tossing your Mediterranean masterpiece together, you’ll need to prepare the bright and zesty lemon vinaigrette!
Pour 1/2 cup of extra virgin olive oil into a mixing bowl and add the juice of two fresh lemons. Whisk in 1 teaspoon of Dijon mustard, 1 minced garlic clove, and a pinch each of salt and black pepper.
Now it’s time to dress your salad!
Drizzle the vinaigrette over your orzo mixture in a slow, steady stream while gently tossing with two large spoons. You’ll want to ensure every bite gets coated with the tangy dressing.
Keep tossing until the feta starts to slightly break down – this helps create a creamy coating that clings to the pasta.
Taste and adjust the seasoning if needed!
Step 5. Chill Before Serving
After you’ve combined all the vibrant ingredients, your Mediterranean orzo salad needs time to develop its full flavor potential!
Place the salad in an airtight container and let it chill in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld together beautifully, while the cool temperature creates a refreshing dish that’s perfect for warm days.
If you’re making the salad ahead of time, you can refrigerate it for up to three days. Just remember to add the fresh basil right before serving to keep its bright color and aromatic punch.
Before bringing the chilled salad to the table, give it a quick toss and check if it needs an extra splash of lemon vinaigrette to wake up the flavors!
Final Thoughts
While this Mediterranean orzo salad is delightful straight from the fridge, you’ll find it’s incredibly versatile for any occasion. Serve it as a light lunch, bring it to potlucks, or pair it with grilled chicken for a complete dinner.
The bright flavors actually get better over time as the ingredients mingle together!
You can easily customize this recipe to match your taste preferences. Try adding diced cucumbers for extra crunch, Kalamata olives for a briny kick, or pine nuts for nutty depth.
If you’re meal prepping, make a double batch – you’ll love having this fresh and filling salad ready to go in your fridge. Just remember to give it a quick toss before serving to redistribute the dressing and brighten up the flavors.
