Orzo Salad
“Little grains carry big memories.”
Orzo Salad
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.
Ingredients
- 1½ cups orzo pasta
- 1 small zucchini, diced and roasted (optional, but grounding)
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint or basil, chopped
- Zest and juice of 1 lemon
- ¼ 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 well-salted water until just tender. Rinse under cold water and drain well.
In a large bowl, combine orzo, roasted zucchini, tomatoes, onion, herbs, and feta.
In a small jar, shake together olive oil, lemon juice + zest, salt, and pepper.
Pour dressing over salad and toss. Let it sit 15 minutes before serving for full flavor infusion.
“It looks small, but it holds every coastline it’s ever seen.