Lemon-Herb Orzo Salad with Cherry Tomatoes & Feta

This punchy, colorful pasta salad is everything you want on a sweltering summer day — no stove required after the orzo cooks, and it comes together in under 40 minutes. Juicy cherry tomatoes, briny feta, and a zippy lemon-olive oil dressing make every forkful taste like a little Mediterranean vacation. It gets even better as it sits, making it perfect for picnics, potlucks, or lazy weeknight dinners.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb orzo pasta, cooked al dente, drained, and cooled
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced small
• 1/2 cup kalamata olives, pitted and roughly chopped
• 6 oz feta cheese, crumbled
• 1/3 cup fresh basil leaves, torn
• 3 tbsp fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/4 cup extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Directions

1. Cook orzo according to package directions until al dente, then drain, rinse under cold water until fully cooled, and spread on a sheet pan to dry slightly.
2. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, oregano, salt, and black pepper until combined.
3. Add the cooled orzo to a large mixing bowl along with the cherry tomatoes, cucumber, and olives.
4. Pour the dressing over the salad and toss well to coat every ingredient evenly.
5. Fold in the crumbled feta gently so some chunks stay intact, then scatter the torn basil on top.
6. Taste and adjust salt, pepper, or lemon juice as needed, then refrigerate for at least 15 minutes before serving to let the flavors meld.

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