Tomato Feta Orzo Salad (Print View)

Mediterranean orzo with tomatoes, creamy feta, fresh herbs, and a zesty olive oil dressing.

# What You'll Need:

→ Pasta

01 - 1 1/4 cups orzo

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced

→ Dairy

04 - 1 cup feta cheese, crumbled

→ Herbs & Greens

05 - 3 tbsp fresh basil, chopped
06 - 2 tbsp fresh parsley, chopped

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 garlic clove, minced
10 - 1/2 tsp dried oregano
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Boil orzo in salted water until al dente, then drain and rinse with cold water to cool.
02 - Whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a large bowl.
03 - Add cooled orzo, cherry tomatoes, red onion, feta, basil, and parsley to the dressing.
04 - Gently toss to evenly coat all ingredients with dressing.
05 - Taste and modify seasoning if needed.
06 - Serve immediately or refrigerate up to 4 hours to enhance flavors.

# Expert Insights:

01 -
  • It's ready in under 30 minutes, which means weeknight dinner or last-minute potluck contributions are suddenly stress-free.
  • The flavors actually improve as it sits, making it the rare dish that's better a few hours later than it is fresh.
  • One bowl holds your entire meal—no sides required, though it pairs beautifully with grilled protein if you want more.
02 -
  • Cold pasta is essential—serving this warm will turn the feta into a greasy mess and wilt the fresh herbs into submission.
  • The dressing needs to coat the warm orzo before everything else goes in, or you'll end up with pockets of undressed pasta hiding among the vegetables.
  • Don't be shy with the salt in your pasta water or your dressing; this dish needs boldness to balance the fresh, delicate vegetables.
03 -
  • Buy whole blocks of feta and crumble them by hand; it costs less and tastes noticeably creamier than pre-packaged versions.
  • If you're making this ahead, dress the orzo first and let it sit in the dressing while you prep the vegetables—it acts like a sponge and becomes more flavorful as it rests.
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