Mediterranean Orzo Salad Recipe

Overview

This Mediterranean orzo salad is bright, savory, and substantial enough to serve as a light meal. Tender orzo is tossed with crisp cucumber, juicy tomatoes, bell pepper, briny olives, feta, parsley, and a lemon-garlic dressing.

The salad is best after a short rest, when the pasta has absorbed some of the dressing but the vegetables still retain their crunch. Serve it at room temperature or chilled, and add a final splash of dressing before serving if it has been refrigerated.

Ingredients

Makes 6 side servings or 4 generous lunch servings.

• 1 1/2 cups uncooked orzo, about 10 ounces (285 g)
• 1 1/2 teaspoons fine salt for the pasta water, plus more to taste
• 1 medium English cucumber, about ครง?
• 1 pint cherry or grape tomatoes, halved
• 1 small red bell pepper, seeded and diced, about 1 cup
• 1/2 small red onion, finely diced, about 1/2 cup
• 3/4 cup pitted Kalamata olives, halved
• 4 ounces feta cheese, crumbled
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint, optional

For the dressing

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

How to make it

1. Cook the orzo. Bring a large pot of water to a rolling boil. Add 1 1/2 teaspoons salt, then stir in the orzo. Cook according to the package directions, usually 8 to 10 minutes, stirring once or twice so the pasta does not settle together. Start checking a minute before the suggested time. The orzo should be tender through the center but still have a slight firmness when bitten.

2. Drain and cool the pasta. Drain the orzo thoroughly in a fine-mesh colander. Rinse it briefly under cool running water, tossing gently, until it is no longer hot. Let it drain for a few minutes, then transfer it to a large mixing bowl. This stops the cooking and prevents the salad from becoming gummy. Do not leave the orzo sitting in a compact mound, where it can clump as it cools.

3. Prepare the dressing. While the orzo cooks, whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper in a small bowl or jar. The dressing should look lightly thickened and taste bright, salty, and slightly sharp. If your feta and olives are especially salty, hold back a pinch of the dressing salt and adjust later.

4. Chop the vegetables. Halve the tomatoes, dice the cucumber and bell pepper into pieces about the size of the orzo, and finely dice the red onion. Similar-sized pieces make each forkful easier to eat. If the cucumber is very watery, scrape out the seedy center before dicing.

5. Dress the orzo. Add about two-thirds of the dressing to the cooled orzo and toss until the grains are evenly coated. Dressing the pasta before adding the vegetables helps prevent the orzo from absorbing all the seasoning in one spot.

6. Add the remaining ingredients. Fold in the cucumber, tomatoes, bell pepper, red onion, olives, feta, parsley, and mint, if using. Toss gently so the feta remains in small pieces rather than turning into a paste.

7. Rest and adjust. Let the salad stand for 15 to 20 minutes at room temperature. Taste it, then add the remaining dressing as needed. The finished salad should taste lemony and savory, with enough dressing to make the orzo glossy but not pool at the bottom of the bowl. Add more salt, pepper, or lemon juice only after tasting.

8. Serve. Serve immediately at room temperature or chill it for up to 2 hours before serving. If you are building a Mediterranean-style meal, it pairs well with grilled chicken, fish, hummus, or lemon garlic roasted potatoes.

Expert tips

• Prevent sticky orzo: Cook it in plenty of water, stir during cooking, drain completely, and rinse briefly. A little olive oil in the dressing is more useful than oiling the pasta by itself because it seasons the salad at the same time.
• Avoid watery salad: Pat the cucumber and tomatoes dry after cutting. For very ripe tomatoes, remove some seeds before adding them.
• Balance salty ingredients: Kalamata olives and feta vary in saltiness. Taste before adding extra salt, and use a little more lemon juice if the salad tastes heavy.
• Make it more filling: Add 1 cup drained chickpeas, 1 1/2 cups shredded cooked chicken, or 8 ounces chopped grilled tofu. Add protein just before serving if making the salad ahead.
• Use practical substitutions: Cherry tomatoes can be replaced with 2 medium diced tomatoes, parsley can replace the mint, and green olives can replace Kalamata olives. Use crumbled goat cheese instead of feta for a softer, tangier finish.
• Fix dry leftovers: Chilled orzo continues to absorb dressing. Toss the salad with 1 to 2 tablespoons olive oil and 1 tablespoon lemon juice, then taste for salt before serving.
• Fix a bland salad: Add lemon juice in 1-teaspoon increments first, then adjust salt. Fresh herbs and a little extra feta can add flavor without making the dressing too acidic.

Serving and storage

Serve the salad cool or at room temperature. It is a useful make-ahead dish because the flavor develops as it rests, although the cucumber and tomatoes will gradually soften.

Refrigerate leftovers in a covered container within 2 hours of serving. They are best used within 3 to 4 days. Stir before serving and refresh with a small splash of lemon juice or olive oil. Do not freeze this salad; the cooked pasta and fresh vegetables will lose their pleasant texture when thawed.

Frequently asked questions

Can I make Mediterranean orzo salad ahead of time?

Yes. Prepare it up to 1 day ahead and refrigerate it in a covered container. For the freshest texture, reserve a little dressing and add it after stirring the chilled salad before serving.

Should orzo be rinsed for pasta salad?

Yes. Rinse the drained orzo briefly with cool water to stop cooking and remove excess surface starch. Drain it well so the dressing does not become watery.

Can I use another pasta instead of orzo?

Yes. Small shapes such as pearl couscous, ditalini, or small shells work well. Cook the substitute according to its package directions and use enough dressing to coat it without making the salad oily.

How do I keep Mediterranean orzo salad from getting watery?

Drain the orzo thoroughly, pat the vegetables dry, and remove the seedy center from a very watery cucumber. Add the final portion of dressing just before serving if you are preparing the salad in advance.

Is Mediterranean orzo salad served hot or cold?

It is usually served chilled or at room temperature. Letting it rest for 15 to 20 minutes before serving gives the orzo time to absorb the dressing while the vegetables remain crisp.

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