Tomato Feta Orzo Salad (Printable)

Mediterranean-inspired orzo with tomatoes, feta, fresh herbs, and a zesty dressing.

# What You 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse under cold water to stop cooking.
02 - In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
03 - Add the cooled orzo, cherry tomatoes, red onion, crumbled feta, basil, and parsley to the bowl with the dressing.
04 - Gently toss all ingredients to ensure even coating with the dressing.
05 - Taste and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate up to 4 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like it spent all day mingling in the Mediterranean sun.
  • The warm pasta cools into creamy pockets of feta and sweet tomato bursts that actually get better when you let it sit.
02 -
  • Drain the orzo but don't rinse it too aggressively; a light rinse under cold water stops the cooking, but a film of starch helps the dressing cling.
  • Add the basil at the very end—even the gentlest tossing bruises it, and bruised basil turns black and bitter.
03 -
  • Buy pre-crumbled feta if you're short on time, but if you can find it in blocks, crumble it yourself—the pieces stay larger and more distinct.
  • Use the best olive oil you own; this recipe has so few ingredients that every single one needs to pull its weight.
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