Description
A budget-friendly, make-ahead pasta salad that stays fresh at room temperature, making it perfect for picnics and summer gatherings. It features orzo, feta cheese, and fresh veggies in a tangy lemon-herb vinaigrette.
Ingredients
Scale
- 16 oz (450g) orzo pasta
- Water and salt (for boiling pasta)
- 1 large English cucumber, diced (about 300g)
- 1 pint cherry tomatoes, halved (about 300g)
- 1 small red onion, finely diced (about 50g)
- 3–4 stalks green onions, sliced
- 6 oz (170g) block feta cheese, crumbled
- ½ cup fresh herbs (parsley and mint), chopped
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (9-10 minutes).
- Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta and rinse under cold water to stop cooking. Shake off excess water.
- While pasta cooks, prep vegetables: dice cucumber, halve tomatoes, and finely dice red onion. Slice green onions and chop fresh herbs.
- In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled orzo, cucumber, tomatoes, red onion, and herbs.
- Pour dressing over the salad and toss gently to coat. Add a splash of reserved pasta water if needed to help dressing cling.
- Crumble feta cheese over the top and gently fold it in.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Serve at room temperature.
Notes
For best results, salt diced cucumbers and let them drain for 10 minutes to remove excess water. Rinse orzo with cold water to prevent mushiness. This salad tastes best at room temperature. It can be made up to 24 hours in advance. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
Keywords: summer orzo salad, picnic recipe, budget meal, make ahead salad, feta salad, easy pasta salad, gluten-free option