Tomato Feta Orzo Salad (Print View)

Mediterranean-inspired orzo with juicy tomatoes, crumbled feta, fresh herbs, and a zesty olive oil dressing.

# 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

# Step-by-Step Directions:

01 - Boil a large pot of salted water, cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a large bowl.
03 - Add cooled orzo, cherry tomatoes, diced red onion, crumbled feta, basil, and parsley to the bowl with dressing.
04 - Gently toss all ingredients until evenly coated in the dressing.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate up to 4 hours to develop flavors.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes, which means you can have dinner on the table faster than you'd expect.
  • The flavors actually get better as it sits, so it's perfect for meal prep or bringing to gatherings.
  • Every bite feels light and fresh, yet somehow satisfying enough to be a main course all on its own.
02 -
  • Undercooked orzo will firm up as it cools, so cook it to just barely al dente or it'll turn tough and chewy by the time you eat it.
  • Don't skip the cooling step—warm pasta will wilt the fresh herbs and turn the feta grainy, which completely changes the texture.
  • Taste constantly and don't be shy about salt; cold dishes always need more seasoning than you think they do.
03 -
  • Make the dressing first and let it sit for 10 minutes so the garlic infuses fully—this extra step makes a noticeable difference in flavor.
  • If you're bringing this to a potluck or picnic, pack the dressing separately and toss everything together just before serving so the orzo doesn't get soggy.
  • Warm salads taste like they need less seasoning, so cold ones need about 20% more salt than feels right at first—trust this.
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