Tomato Feta Orzo Salad (Printable Version)

Mediterranean orzo combined with juicy tomatoes, crumbled feta, fresh herbs, and tangy dressing for a tasty dish.

# List of Ingredients:

→ Pasta

01 - 1 1/4 cups orzo pasta

→ Vegetables

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

→ Dairy

04 - 1 cup crumbled feta cheese

→ 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 Make It:

01 - Cook the orzo in a large pot of salted boiling water following package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
03 - Add the cooled orzo, cherry tomatoes, diced red onion, crumbled feta, basil, and parsley to the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate up to 4 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, which means you can throw it together between other things and forget about it.
  • The feta and tomatoes do all the talking—no fancy techniques required, just good ingredients doing their job.
  • It tastes even better the next day, making it perfect for meal prep or those times when you're feeding a crowd without wanting to hover over the stove.
02 -
  • Don't skip rinsing the hot orzo under cold water—warm pasta will wilt the herbs and cook the tomatoes into something mushy.
  • Add the fresh herbs last and fold them in gently, or they'll bruise and turn dark; you want bright green flecks throughout, not sad brown bits.
03 -
  • Make your dressing first and let it sit while you cook the pasta—the garlic and herbs will infuse and taste more developed by the time everything comes together.
  • If you're taking this somewhere, pack the dressing separately and toss it all together just before serving so the orzo stays al dente and the fresh herbs stay bright.
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