Save to Pinterest Last summer my neighbor brought this to our block party and I literally could not stop eating it. Something about the cold orzo with those burst cherry tomatoes and salty feta just works in ways I didnt expect. I begged for the recipe right there and have been making it constantly since. Its become my go-to for everything from weeknight dinners to last minute picnic invitations.
I first made this for a friends birthday barbecue and people kept asking me what restaurant I bought it from. The secret is really just letting those tomatoes marinate in the dressing while the pasta cools down. Now whenever I see cherry tomatoes on sale I grab twice as many because I know this dish is happening that week.
Ingredients
- Orzo pasta: This rice shaped pasta is perfect for salads because it catches all the dressing in those little curves
- Cherry tomatoes: When you halve them they release juices that mix with the olive oil to create this incredible sauce
- Feta cheese: Get the good stuff packed in brine, it makes such a difference in creaminess
- Red onion: Finely diced so you get little bites of sharpness that cut through the rich cheese
- Fresh basil and parsley: Dont skip the fresh herbs here, dried herbs just cant do what basil does in this dish
- Red wine vinegar: Adds just enough acid to brighten everything up without being overpowering
- Dried oregano: This is what gives it that classic Mediterranean flavor profile
Instructions
- Cook the orzo pasta:
- Boil a large pot of salted water and cook the orzo until its al dente, usually about 8 to 10 minutes. Drain it well and rinse immediately under cold water to stop the cooking and cool it down completely.
- Whisk together the dressing:
- In your serving bowl, combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk it until the mixture emulsifies slightly and the garlic gets distributed evenly.
- Add all the mix-ins:
- Dump in the cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley. You can add them in any order, just get everything into the bowl.
- Toss it all together:
- Use a large spoon or your hands to gently fold everything together until the orzo is evenly coated with dressing and the ingredients are well distributed. Be gentle so you dont break down the feta too much.
- Taste and adjust:
- Take a bite and add more salt or pepper if it needs it. Sometimes it needs a splash more vinegar depending on your tomatoes.
- Let it rest or serve:
- You can eat this right away but I recommend letting it hang out in the fridge for at least an hour. The flavors really come together as everything chills.
Save to Pinterest My sister served this at her wedding shower and people are still talking about it three months later. There is something about it that feels fancy and special while still being incredibly approachable. I love that it looks beautiful on a table but takes almost no actual effort to put together.
Make It Your Own
Once you have the basic ratio down this recipe becomes a template. Sometimes I add cucumber for crunch or swap in arugula for the basil when I want something peppier. The Mediterranean flavors are so forgiving that most additions work beautifully.
Serving Suggestions
This orzo has become my signature contribution to any gathering. I love serving it alongside grilled chicken or fish but honestly it is substantial enough to stand alone as a vegetarian main. The texture and flavors work for literally any season too.
Storage and Prep
This might be the ultimate meal prep recipe because it actually improves after a day or two in the fridge. The orzo continues to absorb the dressing and the flavors meld together in the best way.
- Store it in an airtight container and it will keep for 4 to 5 days
- Give it a stir and maybe add a splash more olive oil before serving leftovers
- The fresh herbs will lose their vibrance after day two but the flavor remains
Save to Pinterest This recipe has saved me so many times when I need to bring something and have zero energy to cook. It never fails to make people happy and always looks like I put in way more effort than I actually did.
Common Recipe Questions
- → How do you cook orzo properly for this dish?
Cook orzo in boiling salted water until al dente according to package instructions, then drain and rinse under cold water to cool and stop cooking.
- → Can this dish be prepared in advance?
Yes, it can be refrigerated for up to 4 hours to allow flavors to meld, making it ideal for picnics or potlucks.
- → What herbs work best in this dish?
Fresh basil and parsley add bright, aromatic notes that complement the feta and tomatoes perfectly.
- → Are there good substitutions for feta cheese?
If avoiding dairy, omit feta or replace it with a vegan cheese alternative for a similarly creamy texture.
- → How can I make this dish gluten-free?
Use gluten-free orzo or substitute with a small gluten-free pasta to accommodate gluten sensitivities.