Save There's something about a Mediterranean pasta salad that makes even a Tuesday feel like you're sitting at a sun-drenched table somewhere near the Aegean. I discovered this particular version on a sweltering afternoon when my fridge held exactly three things worth combining: a container of cherry tomatoes that were at their peak, some crumbly feta I'd picked up on a whim, and a box of orzo I'd been meaning to use. The result was so effortlessly delicious that it became my go-to when I need something that looks intentional but requires almost no fussing.
I made this for a beach picnic once, and watching people go back for thirds while sitting on a blanket with sand between their toes told me everything I needed to know about whether it was a keeper. What surprised me most was how the salty feta and bright vinegar kept it from feeling heavy, even on the warmest day of summer.
Ingredients
- Orzo: This rice-shaped pasta holds dressing beautifully and creates a tender, almost risotto-like texture when cooked properly—don't skip rinsing it under cold water or it'll clump.
- Cherry tomatoes: Halving them by hand (rather than chopping) preserves their shape and keeps the salad from becoming watery; choose ones that smell fragrant when you bring them to your nose.
- Red onion: The thin dice matters here—you want sharp little bursts of flavor, not chunks that overpower each bite.
- Feta cheese: Buy a block and crumble it yourself if you can; pre-crumbled tends to be drier and won't distribute as evenly.
- Fresh basil and parsley: These are non-negotiable; dried herbs will give you an entirely different (and lesser) dish.
- Extra-virgin olive oil: This is where quality genuinely shows—a peppery, grassy oil makes a noticeable difference in the final taste.
- Red wine vinegar: Just a tablespoon, but it's the acid that makes everything sing and prevents the salad from tasting flat.
- Garlic and oregano: The garlic stays raw, so mince it finely so it distributes without being harsh; dried oregano adds earthiness without needing fresh.
Instructions
- Boil the orzo:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add the orzo and stir occasionally so it doesn't stick to itself, then cook until just tender with a slight firmness when you bite it (this takes about 9 minutes). Drain it into a strainer, then run cold water over it while tossing gently until it's completely cooled; warm pasta will wilt your herbs and melt your feta.
- Whisk the dressing:
- In your largest bowl, pour the olive oil and vinegar together, add the minced garlic, oregano, salt, and a generous grind of pepper. Whisk until it emulsifies into something that coats the back of a spoon; taste it and adjust the salt or vinegar if needed.
- Build the salad:
- Add the cooled orzo to the dressing first, and toss it so it absorbs the flavors. Then add the tomatoes, onion, crumbled feta, basil, and parsley, folding everything together gently so you don't crush the feta or bruise the herbs.
- Taste and rest:
- Take a bite, adjust the seasoning one more time, then either serve immediately or refrigerate for up to 4 hours to let the flavors meld into something even more cohesive.
Save There was a moment during a family gathering when my uncle came back to the kitchen asking for the recipe, and I realized that sometimes the simplest things—a handful of good ingredients treated with respect—are the ones people actually want to replicate at home. That's when I knew this wasn't just something I made when nothing else worked; it was something people genuinely loved.
Variations That Work
This salad is remarkably forgiving and invites creative swaps. Add a handful of Kalamata olives for a briny punch, scatter roasted red peppers for sweetness and visual drama, or throw in some diced cucumber if you want it lighter and more refreshing. I've even made it with shrimp stirred in for a dinner-party version, and nobody complained.
Storage and Make-Ahead Tips
This is the kind of salad that gets better as it sits in the fridge, with the orzo continuing to absorb the dressing and the flavors blending together more completely. It keeps beautifully for up to 4 hours, and even survives being transported to a picnic or potluck without falling apart. Just give it a gentle toss before serving, and if it looks dry, drizzle a little more olive oil over the top.
When to Serve This
Serve this as a light main course on warm days when you don't want to turn on the oven, or bring it to a gathering where you know people will actually finish their plates. It's equally at home alongside grilled chicken or fish, or on its own as a vegetarian dinner that feels complete and satisfying.
- Make it the morning of an event so the flavors have time to meld, but wait to add the basil and parsley until just before serving so they stay bright.
- Double or triple the batch easily—the proportions scale perfectly, and you'll have leftovers that taste even better the next day.
- Taste it one more time before serving, because a squeeze of fresh lemon juice or an extra pinch of salt can transform a good salad into an unforgettable one.
Save This recipe taught me that the most memorable meals don't require complexity or hours of preparation; they require ingredients you believe in and the willingness to let them speak for themselves. It's become the dish I reach for when I want to feel like I'm cooking with intention, even on the busiest days.
Recipe FAQs
- → How long should the orzo be cooked?
Cook the orzo until al dente, typically around 8 to 10 minutes, then rinse under cold water to cool and stop cooking.
- → Can the dish be made ahead of time?
Yes, it can be refrigerated for up to 4 hours to allow flavors to meld beautifully before serving.
- → What herbs complement the flavors best?
Fresh basil and parsley add bright, aromatic notes that enhance the tomatoes and feta.
- → Are there suitable substitutions for feta cheese?
For a dairy-free option, consider a vegan cheese alternative or omit the cheese entirely.
- → What dressing is used in this dish?
The dressing combines extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper for a balanced savory tang.