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Summer Orzo Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 1 cup orzo
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley
  • ½ cup feta cheese, crumbled
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1-2 garlic cloves, minced
  • Salt & pepper to taste

Method
 

  1. Step 1: Cook The Orzo
    Bring a pot of salted water to a boil—yes, salty like the sea.
    Cook the orzo for about 8–10 minutes until just tender. Not mushy. Drain and rinse under cold water to stop the cooking.
    Tip: This step matters more than it seems. Overcooked orzo = sad, sticky salad.
  2. Step 2: Prep Your Veggies
    While the pasta cooks, chop everything:
    Halve the tomatoes
    Dice the cucumber
    Finely chop the onion
    Roughly chop herbs
    Try to keep the pieces similar in size—it makes each bite feel balanced.
  3. Step 3: Mix The Dressing
    In a small bowl, whisk together:
    Olive oil
    Lemon juice
    Garlic
    Dijon (if using)
    Taste it. Adjust it. Want more zing? Add lemon. Too sharp? A bit more oil smooths it out.
  4. Step 4: Bring It All Together
    In a large bowl:
    Add cooled orzo
    Toss in veggies and herbs
    Pour dressing over and mix gently
    Fold in feta last so it doesn’t completely crumble into nothing.
  5. Step 5: Chill (just a little)
    You can eat it right away—but it’s better after 15–30 minutes in the fridge.
    That short rest lets everything settle and blend together.