Let’s kick things off by talking about what pairs well with herbed orzo pasta salad with feta. This dish is a standout choice for summer gatherings, picnics, or even casual dinners. It complements a variety of proteins beautifully, including grilled chicken, shrimp, or salmon.
If you are looking for a vegetarian option, consider serving it alongside stuffed bell peppers or grilled vegetable skewers. This pasta salad is also perfect with crusty bread and a light vinaigrette or paired with antipasto platters filled with olives, cheese, and cured meats. Trust me; it works well with a glass of chilled white wine, adding to the overall experience.
I can almost taste summer while I write this. Warm, golden sunshine, the buzz of laughter mingling with the chirping of birds, and of course, the smoky allure of grilled food wafting through the air. As a passionate food lover, nothing brings me more joy than gathering friends and family around a good meal.
Especially one that is easy to prepare and simply delightful. Today, I’m going to share a recipe for herbed orzo pasta salad with feta that’s perfect for those sunny days.
This dish is fresh, vibrant, and packed with flavor. It stands out not just for its taste but also for its versatility. I can’t count how many times this salad has saved me during last-minute engagements or potlucks. With just a few staple ingredients, it transforms into the star of the table, wooing guests with its colorful presentation and zesty notes.
What is Herbed Orzo Pasta Salad with Feta?
Let’s break it down. Orzo is a small, rice-shaped pasta that acts as the backbone of this delightful salad. When cooked to perfection, it becomes a chewy canvas for a symphony of flavors. Add to that a vibrant mix of fresh vegetables, briny feta cheese, and aromatic herbs, and you have a dish that’s as refreshing as it is satisfying.
What can make it even more appealing is the homemade dressing. A splash of lemon juice, quality extra virgin olive oil, and a sprinkle of salt brings everything together. It’s not just a meal; it’s an experience for your taste buds.
How Does It Taste?
Picture this: a mouthful of tender orzo coated in creamy feta that melts slightly, mingling with juicy tomatoes and crunchy cucumbers. Oh, and let’s not forget about the fragrant basil and the unexpected zing from capers.
The taste balances freshness and richness. It’s ideal for when you want to savor something light yet fulfilling. I promise you’ll want to go back for seconds—and maybe thirds.
Why You’ll Love This?
Let me tell you why this herbed orzo pasta salad is a keeper in my recipe collection. Firstly, it’s incredibly forgiving. You can tweak it as you please. Want more crunch? Toss in some toasted pine nuts. Prefer a little more zest? Add an extra squeeze of lemon. It’s adaptable like that!
Secondly, it’s make-ahead friendly. I’ve often prepped a batch right before a gathering. Stored in the fridge, it tastes even better the next day as the flavors meld. Thirdly, it’s visually appealing with its bright colors. A blend of greens, reds, and whites makes it pop on the table. And lastly, who doesn’t love a recipe that feels indulgent while being nutritious?
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Ingredients
Let’s lay out the essentials for this delightful herbed orzo pasta salad with feta:
- ½ cup extra virgin olive oil
- 1 cup cherry tomatoes, sliced in halves
- ½ small red onion, finely chopped
- 4 oz feta cheese, crumbled
- 1 tablespoon capers (adds a briny zing without overpowering)
- 1 small English cucumber, diced
- 8 oz (½ lb) orzo pasta
- Juice of one fresh lemon
- 1 teaspoon toasted pine nuts (for a subtle crunch and nutty flavor)
- Salt and freshly cracked black pepper, to taste
- ½ cup fresh basil leaves, chopped, plus extra for garnish
- Lemon wedges, for serving
Step by Step Directions
Let’s get cooking! Here’s how to create this charming herbed orzo pasta salad:
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo and let it cook according to package instructions, usually around 8-10 minutes. You want it al dente, so don’t go too far! Set a timer and keep an eye on it.
Step 2: Prepare the Vegetables
While the orzo is cooking, grab a cutting board. Dice your cucumber and slice the cherry tomatoes in halves. I usually opt for English cucumbers because they have fewer seeds and a firmer texture, but you can use any variety you like.
Step 3: Sauté the Red Onion
In a skillet, add a drizzle of olive oil over medium heat. Toss in the chopped red onion. Sauté for about 3 minutes until they become translucent. This step mellows the bite of the onion, making it more palatable in the salad.
Step 4: Mix the Dressing
In a large bowl, whisk together your olive oil, fresh lemon juice, salt, and pepper. This dressing will tie everything together harmoniously. Want a little kick? You could also add a hint of Dijon mustard for an extra layer of flavor.
Step 5: Combine Everything
Once the orzo is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Add the cooled orzo to the bowl with the dressing. Toss it together. Now, add the sautéed onions, diced cucumbers, halved tomatoes, capers, and crumbled feta. Gently mix it up, careful not to crush the feta.
Step 6: Finish with Herbs
Fold in the chopped basil and add toasted pine nuts for that crunch factor. Give the salad one last gentle toss. Taste and adjust seasoning if necessary. It’s time to serve!
Step 7: Garnish
For the finishing touch, add some extra basil on top and place lemon wedges around the serving dish. Presentation matters, folks!
Tips On Making Herbed Orzo Pasta Salad with Feta
Here are five tips that will elevate your herbed orzo pasta salad:
- Use Quality Ingredients: The flavor of your olive oil and feta will make a big difference. Invest in good quality. A great olive oil can elevate the dish dramatically.
- Prep Ahead: This salad can be made up to a day in advance. The flavors develop and deepen as they sit. Just make sure to toss it again before serving!
- Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. It helps the dressing to soak in and meld with the ingredients.
- Experiment with Herbs: While basil is delightful, don’t shy away from experimenting with other fresh herbs like parsley or dill for a different flavor profile.
- Season After Mixing: Always taste and season the salad after mixing your ingredients. Sometimes, pasta absorbs salt, and adding more after mixing ensures the flavors pop.
Nutrition Information
Curious about the nutritional breakdown? Here’s a rough estimate per serving:
- Calories: 220
- Protein: 6g
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 1g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 300mg
Note: These values may vary based on the specific ingredients or measurements used.
How Do You Store This Herbed Orzo Pasta Salad with Feta?
Storing herbed orzo pasta salad is simple. Place any leftovers in an airtight container and store them in the fridge. It will keep for about three to four days. When you’re ready to eat, give it a good stir, as the dressing may settle. If needed, add a splash of lemon juice or a drizzle of olive oil to refresh it.
What Other Substitutes Can You Use in Herbed Orzo Pasta Salad with Feta?
Life is too short for bland food. If you’re looking to switch it up, here are some bold ideas.
- Chickpeas: Excellent for plant-based protein. They lend creaminess and balance, making the salad even more filling.
- Quinoa: A gluten-free option that substitutes well for orzo and adds its nutty flavor and texture.
- Spinach: Swap fresh basil with baby spinach leaves. You can include them fresh or lightly sautéed for a different texture.
- Olives: Instead of capers, add some chopped olives for a briny, savory punch. They bring a unique twist to the recipe.
- Roasted Red Peppers: These can substitute for the fresh tomatoes. Their sweetness adds a beautiful zing to the salad.
Herbed Orzo Pasta Salad with Feta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo and let it cook according to package instructions, usually around 8-10 minutes. You want it al dente, so don’t go too far! Set a timer and keep an eye on it.
- While the orzo is cooking, grab a cutting board. Dice your cucumber and slice the cherry tomatoes in halves. I usually opt for English cucumbers because they have fewer seeds and a firmer texture, but you can use any variety you like.
- In a skillet, add a drizzle of olive oil over medium heat. Toss in the chopped red onion. Sauté for about 3 minutes until they become translucent. This step mellows the bite of the onion, making it more palatable in the salad.
- In a large bowl, whisk together your olive oil, fresh lemon juice, salt, and pepper. This dressing will tie everything together harmoniously. Want a little kick? You could also add a hint of Dijon mustard for an extra layer of flavor.
- Once the orzo is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Add the cooled orzo to the bowl with the dressing. Toss it together. Now, add the sautéed onions, diced cucumbers, halved tomatoes, capers, and crumbled feta. Gently mix it up, careful not to crush the feta.
- Fold in the chopped basil and add toasted pine nuts for that crunch factor. Give the salad one last gentle toss. Taste and adjust seasoning if necessary. It’s time to serve!
- For the finishing touch, add some extra basil on top and place lemon wedges around the serving dish. Presentation matters, folks!
Nutrition
Notes
- Use Quality Ingredients: The flavor of your olive oil and feta will make a big difference. Invest in good quality. A great olive oil can elevate the dish dramatically.
- Prep Ahead: This salad can be made up to a day in advance. The flavors develop and deepen as they sit. Just make sure to toss it again before serving!
- Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. It helps the dressing to soak in and meld with the ingredients.
- Experiment with Herbs: While basil is delightful, don’t shy away from experimenting with other fresh herbs like parsley or dill for a different flavor profile.
- Season After Mixing: Always taste and season the salad after mixing your ingredients. Sometimes, pasta absorbs salt, and adding more after mixing ensures the flavors pop.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this salad gluten-free?
Yes! Simply substitute the orzo with your favorite gluten-free pasta. Brown rice or quinoa would also work well.
2. How can I make this recipe vegan?
To make it vegan, omit the feta cheese, or use a plant-based feta alternative. The salad will still taste fantastic!
3. Can I add more vegetables?
Absolutely! Bell peppers, zucchini, or even broccoli pairs well. Add whatever veggies you have on hand to suit your taste.
4. How long does this dish last?
In the fridge, this salad lasts about 3-4 days. Just be sure to store it in an airtight container.
5. Is this salad suitable for meal prep?
Yes! It’s perfect for meal prep. You can easily prepare a large batch and portion it for lunches throughout the week.
6. Can I use other cheeses?
Definitely! You can substitute the feta with goat cheese or even mozzarella for a different flavor.
Definitely! You can substitute the feta with goat cheese or even mozzarella for a different flavor.
Conclusion
As I wrap up this culinary journey, I hope you feel excited to whip up this herbed orzo pasta salad with feta. It’s not just a side; it’s a flavorful addition to your summer gatherings. The ease of preparation and delightful taste makes it a go-to in my home kitchen.
So go ahead, gather your ingredients, and treat yourself and your loved ones. You’ll be amazed at how a simple pasta dish can bring people together and brighten up any table. Happy cooking!
