While we might be in back to school / back to work mode, summer isn't really over yet. And anyone who tells you otherwise is lying! We've got a beautiful few weeks left and this Cucumber Feta Orzo Pasta Salad has been frequently requested on social media and it's FINALLY hitting the website today!
Table of Contents
Why I Love This Recipe
This refreshing Cucumber Feta Orzo Pasta Salad first made an appearance in my kitchen a few weeks ago as a side dish during a dinner party. I had posted it on Instagram and was promptly inundated with recipe requests. Well, fast forward a few weeks and here we are. A delightfully refreshing Cucumber Feta Orzo Pasta Salad with a Lemon Vinaigrette and a healthy amount of dill (you could use chives if you prefer) to bring it all together. It's light and bright and makes the perfect side dish to a grilled chicken, ribs, steak etc.
Ingredients & Substitutions
- Orzo pasta or any other short pasta variety that you prefer
- Persian cucumbers
- Feta (the kind that comes IN the brine)
- Fresh Dill
- Fresh chives
- Olive oil
- Red wine vinegar
- Lemon
- Dijon
- Garlic
- Shallot
- Kosher salt and freshly cracked black pepper to taste
- Full ingredient list including measurements is below in the recipe card.
How to Make
Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
Prep the dressing by adding all of the ingredients into a large bowl and whisking together until well combined. Transfer the orzo to the bowl with the vinaigrette and toss to dress. Add the chopped cucumbers, feta, dill and chives to the pasta bowl and toss until combined. Adjust salt and pepper to taste. This Orzo Pasta Salad can be served cool, at room temperature or warm.
Tips & Tricks
- Choose the Right Pasta: Use short pasta shapes like orzo (my personal preference) rotini, penne, or farfalle. These shapes hold onto dressing and mix well with other ingredients. Cook the pasta al dente, so it doesn't become mushy.
- Add Crunchy Veggies: Include fresh, crunchy vegetables like cucumbers, bell peppers and/or cherry tomatoes for texture and color to make the best Orzo Pasta Salad.
- Incorporate Protein: Make the salad more substantial by adding proteins like grilled chicken, or chickpeas. Cheese, like feta or mozzarella, can also boost flavor.
- Balance the Dressing: Use a balanced dressing with a mix of oil and acid (like olive oil and vinegar or lemon juice). You can also add mustard, honey, garlic, or herbs for extra flavor. Toss the salad just before serving to keep it fresh.
- Let It Sit: Orzo Pasta Salads often taste better after sitting for a while, allowing the flavors to meld. You can make it a few hours ahead, but keep the dressing aside and mix it just before serving to avoid sogginess.
- Herbs and Seasonings: Fresh herbs like basil, chives, or dill can elevate the flavor. Don’t forget to season well with salt and pepper!
- Don't Overload It: Keep the Orzo Pasta Salad simple and balanced. Too many ingredients can overwhelm the flavors, so stick to a few well-paired items.
FAQ's
What is orzo?
Orzo is a type of pasta that looks like rice but is made from wheat. It's commonly used in Mediterranean and Italian cuisines.
How do you cook orzo?
Cook orzo like any other pasta. Boil it in salted water for 7-10 minutes, depending on your desired texture. Drain it, but you can also cook it directly in soups or broths for added flavor.
What dishes can I make with orzo?
Orzo is versatile. You can use it in soups, salads, casseroles, or serve it as a side dish, like risotto or pilaf.
Similar Recipes
Cucumber Feta Orzo Pasta Salad
Ingredients
- 8 ounces orzo pasta
- 2 cups persian cucumbers chopped
- 8 ounces feta cheese crumbled
- ½ cup fresh dill chopped
- 2 tablespoons chives freshly minced
For the Lemon Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 lemon juiced and zested
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 shallot minced (about 2-3 tbsps)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
- Prep the dressing by adding all of the ingredients into a large bowl and whisking together until well combined. Transfer the orzo to the bowl with the vinaigrette and toss to dress. Add the chopped cucumbers, feta, dill and chives to the pasta bowl and toss until combined. Adjust salt and pepper to taste. Can be served cool, at room temperature or warm.
Notes
- Refrigerate in an airtight container for up to 3-5 days.
- You can serve this at any temperature, warm or cold!
- Feel free to use your favorite pasta shape in this recipe. Fusilli, cavatappi, farfalle, casarecce, orecchiette or ditalini would all work well.
So easy and delicious. Entire family couldn’t stop eating it. Next time I’m going to add in some chickpeas.
Refreshing and flavorful! Everyone that tried it really enjoyed it. We still have some leftover and I’m excited to try it after the flavors marinate together even more. Will definitely make again!
It was delicious and so easy to throw together! We did, however, use a little less dill than the recipe called for since I’m usually not the biggest fan.