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Orzo Salad with Feta
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Ingredients
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Step by step
Method
4 steps
- 1
Cook 1½ cups dry orzo in well-salted boiling water until just tender (usually 8–10 minutes). Drain, rinse briefly under cool water to stop the cooking, and drain really well so you don't water down the dressing.
- 2
In a large bowl, whisk ¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until it looks emulsified and glossy.
- 3
Add the orzo, 1 cup halved cherry tomatoes, 1 diced English cucumber, ½ cup diced roasted red pepper, ⅓ cup halved pitted Kalamata olives, ½ cup crumbled feta, and ¼ cup chopped parsley. Toss gently until everything is coated and shiny.
- 4
Chill 20 minutes or serve at room temperature. Taste before serving — it often wants another squeeze of lemon. You want a bright lemony orzo salad with crunchy veg and creamy feta — not a gummy pasta clump or a bland undressed bowl.