You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes for the flavors to meld before serving.
Cook the pasta. Cook the orzo pasta to al dente according package instructions (mine took about 8 minutes). Drain and cool briefly.
Meanwhile, make the dressing. In a small bowl, combine the lemon juice, zest, olive oil, garlic, oregano and a good pinch of salt and pepper. Whisk to combine.
Mix the salad. In a large mixing bowl, toss together the tomato, green onion, bell pepper, parsley, dill, olives and capers. Stir in the cooked orzo.
Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
Finish and serve. Just before serving, chop the cucumber to be about the size of the tomatoes and fold into the salad (if using). Top with pieces of creamy feta cheese. Enjoy!
Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon.
How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days (you may want to hold the cucumber and store separately if you plan on enjoying leftovers throughout the week).