Description
A refreshing, no-cook-required summer salad featuring chewy orzo tossed with bright, quick-pickled vegetables, feta cheese, and a tangy herb dressing. Perfect for hot nights and meal prep.
Ingredients
Scale
- 1 cup dry orzo pasta
- Water for boiling (salted heavily)
- 3 tablespoons extra virgin olive oil
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup Kalamata olives, pitted and sliced
Instructions
- Fill a medium saucepan with 4 cups of water and bring to a rolling boil over high heat.
- While water heats, slice the red onion into half-moons and dice the cucumber. Place them in a heatproof bowl.
- In a small bowl, whisk together white wine vinegar, sugar, and salt until dissolved. Pour over the sliced onions and cucumbers to begin the quick pickle process.
- Add salt to the boiling water and add the orzo. Cook for 8-10 minutes until al dente, stirring occasionally.
- Drain the orzo in a colander and rinse under cold water for 30 seconds to stop cooking and cool it down. Shake off excess water.
- Add the cold orzo to the bowl with the pickled onions and cucumbers. Toss gently to combine.
- Add the halved cherry tomatoes, chopped mint, sliced Kalamata olives, and crumbled feta cheese.
- Drizzle with extra virgin olive oil and fresh lemon juice.
- Gently toss everything together until evenly coated. Taste and adjust seasoning with more salt or lemon if needed.
- Let the salad sit at room temperature for 10 minutes to meld flavors, or refrigerate for up to an hour before serving.
Notes
Do not skip the cold rinse on the pasta to prevent gumminess. The salad tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: orzo salad, no oven recipe, quick pickled veggies, summer salad, meal prep, vegetarian, cold pasta salad, Mediterranean diet