Orzo Salad (Light & Fresh with Lemon Dressing)

A vibrant Mediterranean-style orzo pasta salad loaded with fresh vegetables, parsley, and tangy lemon dressing. Finished with crumbled feta, each bite is full of flavor, freshness, and lightness—perfect for gatherings or as a make-ahead lunch.

Total time: 48 min • Active: 23 min • Inactive: 25 min

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Ingredients

1 ea Persian cucumber
200 g cherry tomatoes
90 g sun-dried tomatoes
1 ea red onion
50 g fresh parsley
2 tbsp extra virgin olive oil
2 tbsp oil from sun-dried tomatoes
1 ea lemon juice
0.5 tsp salt
2 tbsp reserved pasta water
250 g orzo pasta
100 g feta cheese

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Orzo Salad (Light & Fresh with Lemon Dressing)

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In a small bowl or jar, whisk together extra virgin olive oil, sun-dried tomato oil, fresh lemon juice, and salt to taste to make the dressing.

Chop cucumber and cherry tomatoes into small cubes. Slice the sun-dried tomatoes. Finely dice parsley and red onion.

While the pasta is still warm, add the lemon dressing and a couple of tablespoons of reserved pasta water. Add the chopped parsley and stir to combine.

Let the orzo pasta cool down to room temperature.

Optional: Soak diced red onion in water for 10 minutes to reduce harshness.

Add all the chopped vegetables to the cooled orzo along with crumbled feta cheese, then toss to coat.

Refrigerate the salad for 15 minutes to meld flavors.

Garnish salad with remaining crumbled feta cheese just before serving.

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Adapted from cookingwithayeh.com