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Orzo Salad

Mediterranean orzo salad with pearl-like orzo, roasted red peppers, feta, kalamata olives, and herbs in a bright lemon vinaigrette. Chilled for a clean, tangy bite that tastes like summer pasta salad.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

orzo pasta
  • 1 lb orzo pasta Dry orzo, measured before cooking.
vegetables and herbs
  • 1 cup roasted red peppers, sliced Use jarred roasted red peppers or prepared peppers.
  • 0.75 cup kalamata olives, halved If olives are very briny, rinse quickly and drain.
  • 0.5 cup cherry tomatoes, halved Halve cherry tomatoes for quick mixing.
  • 0.5 red onion Finely diced red onion.
  • 0.5 cup fresh parsley, chopped Chopped parsley.
  • 0.25 cup fresh basil, torn Torn basil leaves.
cheese
  • 4 oz feta cheese, crumbled Crumbled feta for creamy bites.
lemon vinaigrette
  • 0.333 cup olive oil Lemon vinaigrette base.
  • 3 tbsp lemon juice Fresh lemon juice for brightness.
  • 1 tbsp lemon zest Zest the lemon before juicing if needed.
  • 1 tsp Dijon Dijon mustard for tang and emulsification.
  • 1 garlic 1 clove, finely grated or minced.
  • salt and pepper To taste; add gradually and re-season before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the orzo
  1. Cook orzo in salted water according to package directions until al dente. Drain, rinse cold under cool running water, then cool completely so the salad stays tender and not sticky.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, Dijon, and garlic until smooth. Season with salt and pepper to taste for a bright, tangy dressing.
Assemble and chill
  1. Combine cooled orzo with roasted red peppers, kalamata olives, feta, red onion, and cherry tomatoes in a large bowl. Toss gently so feta and vegetables are evenly distributed.
  2. Pour vinaigrette over the orzo mixture and toss until everything is coated. Spread the salad out slightly so dressing clings evenly.
  3. Fold in parsley and basil, then refrigerate for 30 minutes. This chilling step helps flavors meld without over-softening the tomatoes and herbs.
Finish and serve
  1. Toss the salad again right before serving and re-season with salt and pepper if needed. Taste for balance—add a touch more lemon juice or salt if the flavors feel muted after chilling.

Notes

For the best texture, rinse the orzo until fully cool and let it drain well before mixing. Store covered in the refrigerator for up to 3 days; the salad is best within 24–48 hours. Freezing isn’t recommended because the feta and tomatoes can soften. For a dairy swap, use a similar amount of crumbled vegan feta or a plant-based feta-style topping and add a pinch more lemon zest to keep the flavor punch.