Ingredients
Pasta
- 2 cups uncooked orzo
Vegetables & Herbs
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
- ¼ cup fresh parsley, chopped
Cheese
- ¼ cup feta cheese, crumbled
Dressing & Seasoning
- 2 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, typically about 7 minutes.
- Cool the Orzo: Drain the cooked orzo and rinse it thoroughly under cold water until it feels cool to the touch. Shake off any excess water to prevent the salad from becoming watery.
- Prepare the Vegetables and Herbs: While the orzo is cooking, chop the red bell pepper, dice the celery and red onion, and roughly chop the fresh parsley. Zest the lemon and then squeeze out its juice.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo with the chopped vegetables, crumbled feta cheese, and parsley. Pour the extra virgin olive oil, lemon juice, and lemon zest over the mixture.
- Season and Toss: Season the salad with sea salt and cracked black pepper, starting with a small amount and adjusting after tasting. Gently toss everything together until evenly coated with the dressing.
- Serve: Serve the salad immediately at room temperature or chill in the refrigerator for 30 to 60 minutes to allow the flavors to meld. If chilled, stir the salad before serving and add a small drizzle of olive oil if the dressing has solidified.
Notes
- Rinsing the orzo in cold water stops the cooking process and cools it down, which is essential for a salad.
- Adjust salt and pepper to your taste preferences; feta cheese adds some saltiness already.
- This salad can be stored covered in the refrigerator for up to 2 days.
- For a vegan version, substitute the feta cheese with a plant-based alternative or omit it completely.
- Add additional fresh herbs like mint or basil for extra flavor variations.
- Ensure to drain the orzo well after rinsing to avoid a watery salad consistency.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
