Description
This vibrant Orzo Pasta Salad with Lemon & Feta is a delicious Mediterranean-inspired dish featuring tender orzo cooked in flavorful chicken broth, mixed with fresh vegetables, garbanzo beans, kalamata olives, crunchy almonds, and a zesty lemon herb dressing. Ideal for meal prep, potlucks, or as a refreshing side, this salad is both filling and packed with bright, fresh flavors.
Ingredients
Scale
Orzo Base
- 16 oz orzo pasta (De Cecco recommended)
- 3 tbsp olive oil
- 1.5 tbsp butter
- 4.25 cups chicken broth (low sodium preferred)
- 1/3 cup lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 red onion, finely diced (1/4-inch pieces)
Salad Mix-ins
- 2 ears corn, kernels removed
- 1 cucumber, peeled and diced (1/2-inch cubes)
- 1 red bell pepper, diced
- 16 oz cherry tomatoes, halved
- 15 oz garbanzo beans (drained and rinsed)
- 1/2 cup kalamata olives, chopped
- 1/2 cup almonds, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 1/2 cup feta cheese, crumbled (block in brine recommended)
Dressing
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1.5 tbsp fresh dill
- 1.5 tbsp fresh parsley
- 1.5 tbsp fresh oregano
- 1 tsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/8 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Instructions
- Prepare Mise en Place and Make the Dressing: Dice the red onion into 1/4-inch pieces, peel and dice the cucumber into 1/2-inch cubes, dice the red bell pepper, halve the cherry tomatoes, and roughly chop the basil, almonds, and kalamata olives. Crumble the feta into bite-sized pieces. Whisk together olive oil, red wine vinegar, lemon juice, dill, parsley, oregano, sugar, Dijon mustard, garlic powder, red pepper flakes, salt, and pepper in a bowl until emulsified. Set aside while cooking the orzo.
- Toast Orzo and Build Flavor Base: Heat butter and 3 tablespoons of olive oil in a large pan over medium-high heat. Once the butter foams, add the orzo and diced red onion, stirring constantly for 3-5 minutes until the orzo is golden brown and fragrant. This toasting step enhances nuttiness and prevents mushiness.
- Cook Orzo in Broth Until Tender: Pour in chicken broth, lemon juice, salt, and pepper. Stir well and bring to a simmer over medium heat. Cook 8-10 minutes, stirring occasionally, until orzo is tender but slightly firm and most liquid is absorbed. The pasta will continue absorbing liquid as it cools; aim for slightly soupy consistency at end.
- Cool Orzo and Prepare Corn: Transfer cooked orzo to a large bowl and spread out to cool to room temperature, stirring occasionally to release steam and avoid mushiness. Meanwhile, cut corn kernels off the cobs by standing each ear upright and slicing downward carefully.
- Combine All Components: When orzo is completely cooled, add corn kernels, diced cucumber, red bell pepper, halved cherry tomatoes, and drained garbanzo beans. Pour dressing over salad and gently fold from bottom up with a rubber spatula to coat evenly without breaking pasta. Let sit 5-10 minutes to meld flavors.
- Finish and Taste: Gently fold in almonds, kalamata olives, basil, and crumbled feta. Taste and adjust seasonings with extra salt, pepper, or lemon juice if needed, keeping in mind feta adds saltiness. Serve at room temperature or chilled as preferred.
Notes
- Allow orzo to cool completely before adding dressing and vegetables to prevent wilting and mushiness.
- Toasting orzo before cooking deepens flavor and improves texture.
- Do not overcook orzo; it should have slight firmness as it will absorb more liquid as it cools.
- Drain orzo well after cooking to avoid watery salad.
- Add feta and fresh herbs just before serving to keep cheese firm and herbs fresh.
- Store salad in airtight container in refrigerator up to 4 days; flavors improve with time.
- For best taste, remove salad from fridge 15-20 minutes before serving to take off chill.
- Optional ingredient substitutions include whole wheat orzo, goat cheese for feta, white beans for chickpeas, and different types of nuts or olives to suit preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: orzo salad, pasta salad, lemon feta salad, Mediterranean salad, summer salad, potluck recipe, make-ahead salad, vegetarian pasta salad
