Greek Orzo Salad
Tender orzo tossed with cucumber, tomato, feta, and kalamata olives in a bright lemon vinaigrette. A make-ahead pasta salad ready in about 30 minutes.
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- salt and freshly ground black pepper, to taste
- 1 1/4 cups (8 ounces) dry orzo
- 1 cup (5 ounces) crumbled feta
- 1 medium English cucumber, diced
- 1 (10.5 ounce) package grape tomatoes, halved
- 1/2 cup sliced kalamata olives (or 3/4 cup sliced black olives)
- 1/2 cup chopped red onion
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- In a medium mixing bowl, whisk together the olive oil, lemon juice, and garlic, seasoning with salt and pepper to taste. Set the dressing aside.
- Cook the orzo according to the package directions, aiming for al dente or just a minute shy of it. Drain and rinse briefly under cold water for about 10 seconds to stop the cooking, then drain well again.
- Add the cooked orzo to a large bowl along with the feta, cucumber, tomatoes, olives, red onion, basil, and parsley. Toss to combine, then pour the dressing over the top and toss again until everything is evenly coated.
- Store in the refrigerator for up to 2 days if making ahead.
Chef's Note: Cooking the orzo just shy of al dente and rinsing it briefly under cold water keeps it from turning mushy as it sits in the dressing — pasta salads are especially prone to overcooked, soft noodles since the pasta keeps absorbing moisture even after it's off the heat. Go easy on additional salt here; between the feta and the olives, this salad already carries plenty of it.
Orzo isn't the only pasta that works — spiral, penne, bowtie, or macaroni are all fine substitutes at the same weight, and cheese-filled tortellini makes a heartier version if you double the pasta weight called for. This makes a generous batch, close to 10 cups, so it's a solid choice for potlucks or make-ahead lunches through the week.
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