Tomato Feta Orzo Salad (Printable)

Mediterranean orzo salad with tomatoes, creamy feta, fresh herbs, and a zesty dressing for a fresh, light dish.

# 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 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 - Bring a large pot of salted water to a boil and cook orzo until al dente according to package directions. 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 pepper until emulsified.
03 - Add the cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley to the dressing.
04 - Gently toss all ingredients to evenly coat with the dressing.
05 - Taste the salad and modify seasoning with additional salt and pepper if desired.
06 - Serve immediately or refrigerate up to 4 hours to develop flavors.

# Expert Tips:

01 -
  • It comes together in less time than it takes to grill anything, yet tastes like you've been cooking all day.
  • The crumbled feta and fresh herbs make ordinary pasta feel like something you'd order at a restaurant.
  • It's the rare dish that actually tastes better after sitting in the fridge, making it perfect for meal prep or bringing somewhere.
02 -
  • Rinsing the orzo after cooking is non-negotiable—it stops the cooking and prevents mushiness while keeping the salad from turning starchy and heavy.
  • If you're making this ahead, don't add the fresh herbs until just before serving or right before you eat it; they'll darken and lose their brightness if sitting in the acidic dressing.
  • The feta will soften slightly as it sits, which is exactly what you want—it creates a creamy element that coats everything without needing mayonnaise or extra dairy.
03 -
  • Salt your pasta water generously before boiling—this is your only chance to season the orzo itself, and it makes a real difference in the final flavor.
  • If you're not eating this immediately, slightly undercook the orzo by a minute or so, since it will continue to soften as it sits in the dressing.
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