A vibrant Mediterranean pasta salad featuring tender orzo, creamy feta, fresh vegetables, and a zesty lemon-oregano dressing that captures all the sunny flavors of the Greek islands.
Recipe Details
Ingredients
- 400g orzo pasta
- 500g cherry tomatoes, halved
- 1 large English cucumber, diced
- 1 small red onion, thinly sliced
- 150g Kalamata olives, pitted and halved
- 200g feta cheese, crumbled
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh dill, chopped
- 60g pine nuts, toasted
- 80ml fresh lemon juice (about 2 large lemons)
- 2 tbsp lemon zest
- 125ml extra virgin olive oil
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
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Bring a large pot of salted water to boil. Cook 400g orzo pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking and cool completely.
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While orzo cooks, prepare the lemon-oregano dressing. In a small bowl, whisk together 80ml fresh lemon juice (about 2 large lemons), 2 tbsp lemon zest, 125ml extra virgin olive oil, 2 tsp dried oregano, 2 cloves garlic, 1 tsp Dijon mustard, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until well combined.
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In a large serving bowl, combine the cooled 400g orzo pasta, 500g cherry tomatoes, 1 large English cucumber, 1 small red onion, and 150g Kalamata olives.
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Pour the dressing over the orzo mixture and toss well to coat everything evenly. Let sit for 10 minutes to allow flavors to meld.
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Add 200g feta cheese, 1/2 cup fresh flat-leaf parsley, 1/4 cup fresh dill, and 60g pine nuts. Gently fold everything together, being careful not to break up the feta too much.
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Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
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Refrigerate for at least 30 minutes before serving to allow flavors to develop. Serve chilled or at room temperature.
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Just before serving, give the salad another gentle toss and garnish with additional fresh herbs if desired.
Tips
Perfect Orzo: Don't overcook the orzo as it will continue to absorb dressing and become mushy. Al dente is key for the best texture.
Feta Quality: Use good-quality block feta and crumble it yourself rather than buying pre-crumbled. It has better texture and flavor.
Make-Ahead Magic: This salad actually improves after sitting for a few hours or overnight as the orzo absorbs the dressing flavors. Add the herbs and pine nuts just before serving for the freshest taste.
Toasting Pine Nuts: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Watch carefully as they burn quickly.
Dressing Balance: The key to great Greek flavor is balancing the lemon and oregano. Start with the recipe amounts and adjust to your taste preference.
Storage: Keeps in the refrigerator for up to 3 days. The salad may absorb the dressing, so you might need to add a splash more olive oil and lemon juice before serving leftovers.
Variations: Add grilled chicken or chickpeas for protein, or swap in sun-dried tomatoes for a different flavor profile.