Save The first time I made this orzo salad was for a last-minute backyard gathering. I had half a box of orzo, some cherry tomatoes that needed using, and a block of feta. My friend Sarah took one bite and asked for the recipe, and now it shows up at every potluck we host. Something about the creamy feta against the bright tomatoes just works.
Last summer I made a triple batch for my neighbors block party. People kept asking what the secret ingredient was. I think its the combination of really good olive oil and letting the tomatoes marinate a bit before tossing everything together. The bowl was empty before the grill even fired up.
Ingredients
- 250 g (1 1/4 cups) orzo: This rice-shaped pasta absorbs the dressing beautifully. Rinse it well after cooking to stop it from getting sticky.
- 300 g (2 cups) cherry tomatoes, halved: The sweetness of cherry tomatoes makes all the difference here. Regular tomatoes can turn watery in pasta salad.
- 1 small red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharp bite.
- 150 g (1 cup) feta cheese, crumbled: Buy a block and crumble it yourself instead of pre-crumbled. The texture is so much creamier.
- 3 tbsp fresh basil, chopped: Tear the basil by hand instead of chopping with a knife. It bruises less and stays more fragrant.
- 2 tbsp fresh parsley, chopped: Flat-leaf parsley has more flavor than curly. Use both herbs for a really fresh finish.
- 3 tbsp extra-virgin olive oil: This is the main flavor carrier, so use the good stuff you save for salad.
- 1 tbsp red wine vinegar: Adds just enough brightness without overpowering the delicate ingredients.
- 1 garlic clove, minced: Minced fresh garlic gives a nice little kick. Press it and let it sit in the dressing for a few minutes.
- 1/2 tsp dried oregano: Dried oregano actually works better here than fresh. It has that earthy Mediterranean flavor.
- Salt and freshly ground black pepper, to taste: Feta is salty on its own, so taste before adding too much salt.
Instructions
- Cook the orzo to perfection:
- Boil salted water and cook the orzo until al dente, usually about 8 minutes. Drain and rinse immediately under cold water to stop the cooking and cool it down completely.
- Whisk together the dressing:
- In your serving bowl, combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Let this sit for a few minutes while the orzo cools.
- Combine everything:
- Add the cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley to the bowl with the dressing.
- Toss gently but thoroughly:
- Use a large spoon or your hands to fold everything together until each piece of orzo is coated. Be gentle so you dont break down the feta too much.
- Taste and adjust:
- This is crucial. Take a bite and add more salt, pepper, or vinegar if needed. The flavors should be bright and balanced.
- Let it rest or serve:
- You can serve it right away, but it is even better after chilling for an hour. The flavors meld together beautifully in the fridge.
Save My mom started making this for Sunday dinners when I moved into my first apartment. She would show up with a container of it, knowing I probably hadnt gone grocery shopping yet. Now I make it for friends who need the same kind of easy, comforting food.
Make It Your Own
This recipe is incredibly forgiving. I have added roasted red peppers when I had them, swapped parsley for mint in the summer, and thrown in cucumber when the garden was overflowing. The core is really just good pasta, ripe tomatoes, and feta.
Serving Suggestions
This works as a light lunch on its own, especially with some crusty bread. For dinner, it pairs perfectly with grilled chicken, fish, or even as a side alongside lamb burgers. The bright flavors complement almost anything from the grill.
Storage and Prep
The salad keeps well in the fridge for up to 3 days, though the tomatoes soften over time. If making ahead, add the fresh herbs right before serving. The feta also tends to firm up when chilled, so let it sit at room temperature for 15 minutes before serving.
- Double the recipe for crowds because it disappears fast
- Bring to room temperature before serving for the best texture
- Add a splash more olive oil after refrigerating if it seems dry
Save This is the kind of dish that makes people feel taken care of. Simple enough for a Tuesday dinner, special enough for a Saturday celebration.