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Orzo pasta salad

Orzo Pasta Salad

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6 1x


This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies and feta cheese.


  • 1 cup dry orzo pasta (about 8 ounces)
  • 1/2 English cucumber, small diced (about 1 cup)
  • 1 pint cherry tomatoes, sliced in half (2 cups)
  • 1 large shallot, thinly sliced
  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons lemon juice, plus zest of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 3/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 3/4 cup feta cheese crumbles
  • Fresh ground black pepper, to taste


  1. Fill a medium pot with 10 cups water and bring it to a boil. Once boiling, add the orzo and stir. Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. Place the orzo in a strainer to drain, then rinse it under cold water until it comes to room temperature.
  2. Meanwhile, prepare the fresh vegetables and herbs as noted in the ingredient list.
  3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, garlic, garlic powder, dill, and kosher salt. Then whisk in the olive oil.
  4. Once the orzo is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian