Orzo Salad

Origin: Though often mistaken for rice, orzo is a tiny pasta — its name meaning “barley” in Italian, a nod to its shape rather than its grain. It traces its roots to the kitchens of Greece and Italy, where small pastas like kritharaki and risoni were cooked in broths, tossed with herbs, and folded into village feasts.

The idea of turning it into a cold salad came later — a modern Mediterranean evolution, born from abundance and adaptability. Olive oil, lemon, herbs, and vegetables turned a humble side into a full meal.

Simple, sunlit, and endlessly changing, orzo salad carries the spirit of travel — grains that pretend to be seeds, herbs that refuse to stay still.

Ingredients

“ This orzo salad bursts with brightness from fresh herbs, creamy feta, and a lemon vinaigrette that pulls no punches. It’s adaptable, make-ahead friendly, and refuses to be background noise.””

1 1/2 cups orzo pasta

1 small zucchini, diced and roasted (optional, but grounding)

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

2 tablespoons fresh mint or basil, chopped

Zest and juice of 1 lemon

1/4 cup olive oil

Salt + black pepper, to taste

Optional: roasted pine nuts or olives for a hit of depth

How The Alchemy Happens

Cook orzo in salted boiling water until al dente, about 8–10 minutes. Drain, rinse lightly under cool water, and toss with a drizzle of olive oil to prevent sticking.

In a large bowl, combine orzo, zucchini, tomatoes, red onion, feta, parsley, and mint or basil.

Whisk lemon juice, zest, olive oil, salt, and pepper in a small bowl until blended.

Pour dressing over the salad and toss gently to coat.

Let it rest a few minutes before serving — the lemon wakes everything up.