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Ina Garten Orzo Pasta Salad

Ina Garten Orzo Pasta Salad - recipe card
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A bright, Mediterranean-inspired orzo salad bursting with juicy tomatoes, crisp cucumber, briny olives, and creamy feta, all tossed in a lemony Dijon vinaigrette. This Barefoot Contessa classic is light yet satisfying, perfect as a side dish or a vegetarian main course.

Ingredients

Scale
  • 8 oz (about 1½ cups) dried orzo pasta
  • 1 tbsp kosher salt, plus more for the dressing
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from 2–3 lemons)
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp freshly ground black pepper
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup small-diced English cucumber (unpeeled)
  • 1/2 cup finely diced red onion
  • 1/2 cup pitted Kalamata olives, halved lengthwise
  • 1 cup crumbled feta cheese (preferably block feta in brine)
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp kosher salt to the water, then stir in the orzo. Cook the orzo according to package directions until al dente — usually 7 to 9 minutes. Al dente orzo will feel tender but still have a slight firm bite at the center. Avoid overcooking, as the pasta will continue to soften after draining.
  2. Drain the orzo in a fine-mesh strainer and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Shake the strainer well to remove as much water as possible, then spread the orzo onto a clean kitchen towel or paper towel-lined sheet pan to cool and dry completely. This prevents a watery salad.
  3. While the orzo cools, prepare the vinaigrette. In a small bowl or a liquid measuring cup, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 1 tsp Dijon mustard, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk until the mixture becomes smooth and slightly emulsified — it should look homogeneous, not separated. Taste and add more salt or lemon juice if needed.
  4. In a large serving bowl, combine the cooled orzo, halved tomatoes, diced cucumber, red onion, sliced olives, and crumbled feta. Add the chopped dill, mint, and parsley. Toss gently with your hands or two large spoons to distribute the ingredients evenly without crushing the feta.
  5. Pour the vinaigrette over the salad. Using a folding motion, toss everything until the orzo is evenly coated and the herbs are well distributed. Be gentle to keep the feta from breaking down completely.
  6. Let the salad stand at room temperature for at least 30 minutes, or refrigerate for up to 2 hours before serving. This resting time allows the orzo to absorb the dressing and the flavors to meld. If refrigerated, remove the salad 15 minutes before serving to take the chill off, and toss again — the pasta will have soaked up some dressing, so you may wish to add a fresh squeeze of lemon or a drizzle of olive oil to revive it.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served at room temperature; if chilled, let it sit on the counter for 15–20 minutes before serving. The orzo will absorb the dressing over time, so before serving leftovers, refresh with a little lemon juice and olive oil, and adjust seasoning. Not suitable for freezing.

Nutrition

Keywords: Ina Garten orzo pasta salad, orzo salad, Greek orzo salad, Mediterranean pasta salad, feta orzo salad, lemon orzo salad, summer side dish, make-ahead salad, picnic salad, cold pasta salad, herbed orzo

Find it online: https://inagartencooks.com/ina-garten-orzo-pasta-salad/