Tomato Feta Orzo Salad (Printer-Friendly)

Mediterranean-inspired orzo tossed with juicy tomatoes, creamy feta, fresh herbs, and a zesty dressing.

# What You'll Need:

→ Pasta

01 - 1 1/4 cups orzo

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced

→ Dairy

04 - 1 cup crumbled feta cheese

→ Herbs & Greens

05 - 3 tablespoons fresh basil, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 garlic clove, minced
10 - 1/2 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# Method:

01 - Boil salted water in a large pot and cook orzo according to package directions until al dente. Drain and rinse under cold water to cool.
02 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a large bowl until combined.
03 - Add cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, basil, and parsley to the bowl with dressing.
04 - Gently toss to coat all ingredients evenly with the dressing.
05 - Taste and season with additional salt and pepper if needed.
06 - Serve immediately, or refrigerate up to 4 hours to enhance flavors.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can feed people without feeling like you've spent all day cooking.
  • The flavors get better as it sits, so you can make it hours ahead and actually reduce stress before guests arrive.
  • It's flexible enough to serve alongside grilled fish or stand alone as a light meal, depending on what your day demands.
02 -
  • If you skip cooling the orzo after cooking, the warm pasta will wilt the basil and make everything feel limp—cold water is your friend here.
  • Feta crumbles as it sits in the dressing, which changes the texture; if you prefer bigger chunks, crumble it fresh right before serving.
  • The dressing will taste slightly sharp on its own—that's exactly right, because it mellows as the orzo absorbs it.
03 -
  • Make the dressing first while the pasta cooks; this way it's ready to coat the warm pasta the moment it's drained, which helps it absorb flavor faster.
  • Use a block of feta and crumble it yourself rather than pre-crumbled—the texture stays better and the flavor is noticeably fresher throughout the day.
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