Ingredients
Equipment
Method
Cook and rinse the orzo
- Bring a pot of water to a boil, then cook orzo according to package directions until tender. Drain the orzo and rinse under cold water to stop the cooking and keep the pasta firm.
Make the lemon vinaigrette
- Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the mixture looks evenly combined. Taste and adjust seasoning if needed.
Assemble the salad
- In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint. Mix gently so the vegetables stay crisp and the herbs are evenly distributed.
Dress and chill
- Pour the dressing over the salad and toss to coat all the pasta and vegetables. Continue tossing until the lemon vinaigrette clings lightly to the orzo.
Rest
- Cover and refrigerate for at least 1 hour to let the flavors mingle and the salad chill through. The salad should be cold and the vegetables should look fresh and slightly glossy from the dressing.
Serve
- Top with crumbled feta if desired, then serve chilled. Finish with a quick visual check for an even herb-and-vegetable mix before serving.
Notes
For best texture, rinse the cooked orzo with cold water until cooled, so it doesn’t turn mushy as it chills. Store covered in the refrigerator for up to 3 days; freeze is not recommended because vegetables and vinaigrette texture change. To make it dairy-free, skip the feta or use a dairy-free feta-style crumble if you want a salty topping.