Description
A refreshing, no-cook-required summer salad featuring orzo pasta, crisp cucumber, tangy feta cheese, and a bright lemon-herb dressing. It’s foolproof, versatile, and tastes even better the next day.
Ingredients
- 12 oz (340g) dried orzo pasta
- 1 large English cucumber or 2 medium Kirby cucumbers, chopped
- 4 oz (115g) block feta cheese, crumbled
- 1 small red onion, finely diced
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh parsley, chopped
- 1 pint cherry tomatoes, halved
- 1/3 cup (80ml) extra virgin olive oil
- 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
- 2 cloves garlic, minced or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 8-10 minutes).
- Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and let sit.
- While pasta cooks, chop the cucumber, dice the red onion, and halve the tomatoes. Wash and chop the mint and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large mixing bowl, combine the cooled orzo, cucumber, red onion, tomatoes, mint, and parsley.
- Pour the dressing over the salad and toss gently but thoroughly to coat everything.
- Gently fold in the crumbled feta cheese last to keep the chunks intact.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
[‘Rinsing the pasta under cold water is crucial to prevent mushiness and cool it quickly.’, ‘Salt the pasta water generously (about 1 tablespoon per quart).’, ‘If using Kirby cucumbers, peel them first as the skin can be tough.’, ‘For a milder onion flavor, soak diced red onion in ice water for 10 minutes.’, ‘This salad tastes better the next day as the orzo absorbs the dressing.’, ‘Do not freeze this salad as the cucumber will become mushy.’, ‘Adjust salt in the dressing based on the saltiness of your feta cheese.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 8
Keywords: summer salad, orzo salad, feta salad, cucumber salad, easy dinner, meal prep, gluten-free option, vegetarian recipe, cold pasta salad