This bright, herb-flecked orzo salad is packed with everything the Mediterranean table does best. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and finely diced red onion tumble through tender orzo, while fresh parsley and mint keep every bite tasting green and lively. The dressing is where this dish really shines: extra-virgin olive oil, lemon juice, red wine vinegar, oregano, and garlic whisked together into a tangy, herby coating that the warm pasta soaks up as it cools. Letting the salad rest before serving gives those flavors time to meld, so the orzo turns almost marinated by the time you dig in. It's an easy make-ahead side or light lunch that holds up well in the fridge, and it fits right into a Mediterranean way of eating. Simple pantry staples, olive oil–forward dressing, and a produce-heavy ingredient list make this one a genuinely solid pick for the diet.
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Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and shake well to remove excess water.
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic, 1 tsp salt, and black pepper in a small bowl until combined.
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