Fresh Summer Orzo Salad
Recipe type: Side Dish
  • 2 cups of dry orzo( I prefer to use a larger orzo for this salad)
  • 1 seedless cucumber
  • 1 large container of cherry or grape tomatoes(or two small containers)
  • 8 ounces of crumble feta (or more if you like feta)
  • 2.5 teaspoons of lemon pepper seasoning or herb and sea salt(from Crate and Barrel)
  • Juice of 1.5 lemons
  • 1 bottle of Red Wine & Olive oil Vinaigrette
  • Salt and pepper to taste
  1. Cook orzo according to package and set aside to cool
  2. Peel and chop cucumber into very small pieces
  3. Cut tomatoes into 2 or three small pieces
  4. Once orzo has cooled mix together the orzo, seasoning, tomato, cucumber, dressing, lemon juice and about ¾ the bottle of vinaigrette (looks soupy at this point but as it sits the pasta absorbs a lot of the liquid)
  5. Suggestion: refrigerate for a minimum of 6 hours preferably over night
  6. Important: reserve a small amount of vinaigrette dressing(1/4 bottle) for the following day and add more dressing before serving
  7. Adjust salt or pepper if needed and serve cold
Recipe by Whisking Mama at