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A colorful summer orzo salad with fresh vegetables and herbs in a bowl.

Proven way to grow 3-Star Orzo Salad (Summer)

This 3-star orzo salad is a vibrant and flavorful dish, perfect for a summer side or light meal. It combines tender orzo pasta with crisp vegetables and a tangy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Orzo Salad
  • 1 cup Orzo pasta
  • 1.5 cups Cherry tomatoes halved
  • 0.5 medium Cucumber diced
  • 0.25 cup Red onion finely chopped
  • 0.5 cup Feta cheese crumbled
  • 2 tbsp Fresh dill chopped
  • 3 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Sharp knife
  • Small bowl
  • Whisk
  • Large mixing bowl

Method
 

Orzo Preparation
  1. Cook the orzo pasta according to package instructions until al dente, usually about 8-10 minutes.
  2. Drain the cooked orzo and rinse it with cold water to prevent sticking and cool it down quickly. Set aside to thoroughly drain.
Vegetable & Dressing Prep
  1. While the orzo cooks, prepare your vegetables by halving the cherry tomatoes, dicing the cucumber, and finely chopping the red onion.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Assembly
  1. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, crumbled feta cheese, and chopped fresh dill.
  2. Pour the prepared dressing over the ingredients in the large bowl and toss gently to ensure everything is evenly coated.
  3. For best results, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

This salad can be made ahead of time and will keep well in the refrigerator for up to 2-3 days. For a heartier meal, consider adding grilled chicken or chickpeas.