Just when you thought pasta salads couldn’t get any better, along comes this orzo salad with feta that’s bound to be the star of your next picnic or potluck. It’s fresh, flavorful, and oh-so-easy to whip up!
Why This Recipe Works
- The combination of orzo and feta cheese offers a perfect balance of textures and flavors.
- It’s incredibly versatile, allowing for numerous variations based on what you have in your fridge.
- This salad is a make-ahead dream, tasting even better the next day as the flavors meld together.
Ingredients
- 1 cup orzo pasta
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Colander
- Large mixing bowl
- Whisk
- Cutting board and knife
Instructions
Step 1: Cook the Orzo
Bring a medium saucepan of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing the orzo removes excess starch, preventing it from clumping together.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and pepper to taste. This simple dressing will bring all the flavors of the salad together beautifully.
Step 3: Combine the Ingredients
Add the cooled orzo, diced cucumber, chopped red onion, and fresh dill to the bowl with the dressing. Toss everything together until well coated. The freshness of the cucumber and dill will add a crisp contrast to the creamy feta.
Step 4: Add the Feta
Gently fold in the crumbled feta cheese, being careful not to break it up too much. The feta adds a salty, tangy flavor that’s irresistible. Tip: For an extra flavor boost, use a high-quality feta packed in brine.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional dill if desired. This salad is perfect for making ahead, as it keeps well in the fridge for up to 3 days.
Tips and Tricks
For those looking to elevate their orzo salad game, consider toasting the orzo in a dry pan before boiling to add a nutty flavor. Another pro tip is to let the salad sit at room temperature for about 10 minutes before serving to enhance the flavors. If you’re not a fan of dill, basil or parsley make excellent substitutes. Lastly, for a creamier texture, add a tablespoon of Greek yogurt to the dressing.
Recipe Variations
- Add grilled chicken or shrimp for a protein-packed meal.
- Swap out the cucumber for cherry tomatoes or roasted red peppers for a different flavor profile.
- Incorporate olives or capers for a briny twist.
- Use quinoa instead of orzo for a gluten-free version.
- Add avocado for creaminess and healthy fats.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to sit in the fridge, allowing the flavors to meld together. Just be sure to give it a good stir before serving to redistribute the dressing.
Is there a substitute for feta cheese?
If you’re not a fan of feta, goat cheese or cubed mozzarella would work well in this recipe. Each will bring a different texture and flavor to the salad, so choose based on your preference.
Can I add other vegetables?
Definitely! This recipe is very adaptable. Feel free to add any vegetables you have on hand. Just keep in mind that softer vegetables like tomatoes may release water, so you might want to add them just before serving.
Summary
This orzo salad with feta is a refreshing, easy-to-make dish that’s perfect for any occasion. With its simple ingredients and versatile nature, it’s sure to become a staple in your recipe collection.
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