Ingredients
Method
Cook and rinse the orzo
- Cook orzo according to package directions until tender, then drain and rinse with cold water to cool the pasta quickly and stop further cooking.
Make the lemon vinaigrette
- Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks smooth and evenly combined.
Assemble the salad
- In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint so the vegetables and herbs are evenly distributed.
Dress and toss
- Pour the lemon vinaigrette over the salad and toss thoroughly until the pasta looks lightly coated and glossy.
Chill and serve
- Refrigerate the salad for at least 1 hour so flavors meld and the herbs taste bright and fresh.
- Just before serving, top with crumbled feta if desired, then serve chilled for a crisp, refreshing finish.
Notes
For the best texture, rinse the orzo until the water runs cool so it doesn’t clump; also toss right after cooking so the dressing adheres. Refrigerate in a covered container for up to 3 days; the salad is best within 24–48 hours. Freezing is not recommended because the vegetables lose crunch. Dairy swap: omit feta or replace with a dairy-free feta alternative if you want a similar salty finish.