Tomato Feta Orzo Salad (Printable)

Mediterranean orzo tossed with cherry tomatoes, feta, herbs, and a tangy 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 tablespoons fresh basil, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

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

# How-To Steps:

01 - Boil orzo in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
03 - Add cooled orzo, cherry tomatoes, diced red onion, crumbled feta, fresh basil, and parsley into the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste and adjust seasoning with additional salt and pepper if needed.
06 - Serve immediately or refrigerate for up to 4 hours to enhance the flavors.

# Expert Tips:

01 -
  • It's light enough to eat in the heat but substantial enough to satisfy, especially when you need something that feels both fresh and filling.
  • The feta brings a salty, creamy contrast that somehow makes the tomatoes taste even brighter and more themselves.
02 -
  • Cold orzo is non-negotiable; if you skip the rinsing step, the residual heat will turn the whole salad warm and mushy, and the feta will start to separate.
  • The dressing's potency fades as the salad sits, so if you're making it ahead, you might want to add an extra teaspoon of vinegar or a small drizzle of oil right before serving.
03 -
  • Use room-temperature olive oil instead of cold oil from the fridge; it coats the pasta more evenly and blends better with the vinegar.
  • Reserve a small handful of fresh herbs to scatter over the top just before serving, so their color and brightness aren't lost to oxidation.
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