This bright, herby orzo salad is loaded with juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and sweet roasted red peppers, all tossed together with fresh parsley and mint for a dish that tastes like a Greek coastline in a bowl. The dressing is where it really shines: extra-virgin olive oil, lemon juice and zest, red wine vinegar, and a touch of Dijon whisk up into a bright, tangy coating that clings to every piece of warm orzo. Tossing the pasta while it's still warm lets it soak up all that citrusy, herbaceous flavor before the vegetables go in, and a short rest at room temperature lets everything meld even further. Finished with torn basil, it's the kind of make-ahead salad that tastes even better the next day, whether it's piled onto a plate solo or served alongside grilled vegetables. Since every component here comes from the produce aisle and the pantry, it's an easy, satisfying option to add to a vegetarian spread. Bring it to a potluck or keep a big batch in the fridge for effortless lunches all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā6 servings
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente ā tender with a slight resistance at the center, about 8ā9 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, red wine vinegar, lemon juice, lemon zest, dried oregano, Dijon mustard, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
