Orzo salad. Just the name conjures images of bright, colorful bowls brimming with fresh flavors. This versatile pasta salad is a delightful dance of textures and tastes, perfect for a light lunch, a vibrant side dish, or even a satisfying picnic spread. It’s incredibly easy to make and can be customized to your liking with a myriad of ingredients.
Today, I’m going to share with you my go-to orzo salad recipe. It’s a family favorite, passed down from my grandmother who used to whip it up for every summer gathering. Her secret? A simple lemon vinaigrette that brings all the ingredients together in perfect harmony. So, are you ready to dive into a world of fresh flavors and create your own orzo salad masterpiece? Let’s get started!
Ingredients:
For the Orzo Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Equipment:
- Large pot
- Colander
- Mixing bowls (one large, one small)
- Whisk
Instructions:
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, until al dente. Drain the orzo in a colander and rinse under cold water until cool. This stops the cooking process and prevents the orzo from sticking together.
- Prepare the Vegetables: While the orzo is cooking, wash and chop the cherry tomatoes, cucumber, red onion, and parsley. Remember, the key to a great salad is fresh ingredients!
- Make the Lemon Vinaigrette: In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano. Season generously with salt and pepper to taste. My grandmother always said, “A pinch of love makes all the difference!”
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled orzo, chopped vegetables, Kalamata olives, and crumbled feta cheese.
- Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning as needed. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and develop beautifully.
Tips and Notes:
- Feel free to get creative with your add-ins! Grilled chicken or shrimp, artichoke hearts, roasted red peppers, fresh herbs like dill or mint – the possibilities are endless!
- For a creamier salad, stir in a dollop of plain Greek yogurt or hummus before serving.
- Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 3 days.
Presentation:
Presentation is everything! Serve your orzo salad in a large bowl or platter. Garnish with a sprinkle of extra feta cheese, a few sprigs of fresh parsley, and a drizzle of olive oil for an extra touch of elegance.
Vibrant Orzo Salad Close-up
Orzo Salad Platter
Making a delicious and refreshing orzo salad is that simple! It’s a delightful way to embrace fresh, seasonal ingredients and create a culinary masterpiece. So, gather your ingredients and embark on this flavorful journey. Don’t forget to share your culinary creations with us! We’d love to hear about your orzo salad adventures in the comments below. And for more delicious and easy recipes, be sure to explore the rest of our website. You might even find your next culinary adventure, like our family favorite recipe for Avgolemono!
