Save Summer arrived the year I stopped overthinking salads. A friend showed up at my door with a bag of cherry tomatoes from her garden, still warm from the sun, and I realized I'd been making pasta salad all wrong—cold, lifeless, forgettable. That afternoon, I tossed together orzo with those tomatoes, some feta I had lingering in the fridge, and a whisper of olive oil and vinegar. It was effortless and bright, the kind of dish that makes you wonder why you ever complicated things.
I made this dish for a potluck once and someone asked for the recipe before they'd even finished their plate. That moment—when food stops being just lunch and becomes something people want to recreate—is when you know you've hit on something real. It's never fancy or fussy, but it always feels like you've put thought into it.
Ingredients
- 250 g orzo: This tiny rice-shaped pasta is the whole soul of the dish—it's small enough to nestle with the tomatoes and herbs rather than overwhelming them.
- 300 g cherry tomatoes: Halved so they burst slightly into the dressing and release their sweetness; regular tomatoes work but cherry tomatoes have more concentrated flavor.
- 1 small red onion: Finely diced so it softens in the acid of the vinegar and adds a gentle bite without overpowering.
- 150 g feta cheese: Crumbled generously because the creamy saltiness is what makes this feel luxurious and Mediterranean.
- Fresh basil and parsley: These aren't decoration—they're what transform this from good to unforgettable, so don't skimp.
- 3 tbsp extra-virgin olive oil: Quality matters here because it's not hidden in a cooked sauce; it's the foundation of flavor.
- 1 tbsp red wine vinegar: The acidity wakes everything up and keeps the whole salad from feeling heavy.
- 1 garlic clove and dried oregano: A whisper of Mediterranean warmth that ties all the pieces together.
Instructions
- Cook the orzo until just tender:
- Boil salted water in a large pot, add the orzo, and cook according to package directions—usually around 9 to 11 minutes. The water should taste like the sea. Drain and rinse under cold running water until the pasta is completely cooled, stirring occasionally so it doesn't clump.
- Build your dressing:
- In your serving bowl, whisk together the olive oil, vinegar, minced garlic, oregano, salt, and pepper. Take a moment to taste it—this dressing should make your mouth water on its own.
- Bring everything together:
- Add the cooled orzo, halved tomatoes, diced red onion, crumbled feta, and fresh herbs to the bowl with the dressing. Toss gently with a light hand, letting the dressing coat everything without crushing the tomatoes or crumbling the feta into dust.
- Taste and adjust:
- This is the moment that matters—taste it and decide if it needs more salt, more acid from vinegar, or more herbal brightness from fresh basil. Trust your palate.
- Serve or chill:
- You can eat this immediately while there's still a little warmth to the orzo, or refrigerate it for up to 4 hours and let the flavors deepen and meld together into something even better.
Save My sister brought this to a beach picnic once, and we ate it straight from the bowl as the sun set, passing it around with forks. No one talked much—we were too busy eating—and that quiet moment of just enjoying food together is when I understood why this recipe matters.
Why This Tastes Like Summer
There's something about the combination of cold pasta, warm tomato flavor, and that salty feta that just feels seasonal and alive. The herbs add brightness that reminds you why fresh basil exists. Even in winter, making this dish transports you to somewhere warmer and simpler, where the only thing that matters is whether the tomatoes are good.
Making It Ahead
The beauty of this salad is that it actually improves if you make it a few hours before serving. The orzo softens slightly, the flavors have time to talk to each other, and the dressing settles in. You can throw it together in the morning and have it ready for lunch or dinner with zero last-minute scrambling. This is the kind of dish that rewards planning without requiring any actual effort.
Room to Play
This recipe is forgiving and invites improvisation. If you have roasted red peppers, add them. If Kalamata olives are in your pantry, scatter them in. If you want to add a handful of spinach or arugula for color and substance, toss it in just before serving. The base is strong enough to support your ideas.
- Grilled chicken turns this into a complete meal with almost no extra work.
- A handful of roasted chickpeas adds protein and a satisfying texture if you're keeping it vegetarian.
- Fresh mint or dill can replace some of the basil if you want to shift the flavor slightly.
Save This is the kind of recipe that feels effortless but tastes intentional, which is really all any of us want from cooking. Make it, share it, and let the food do the talking.
Recipe Questions & Answers
- → How should the orzo be cooked for best results?
Cook orzo in salted boiling water until just al dente, then rinse under cold water to stop cooking and cool the pasta.
- → Can fresh herbs be substituted or omitted?
Fresh basil and parsley add brightness but can be replaced with other fresh herbs like dill or mint based on preference.
- → Is there a way to make this dish gluten-free?
Yes, substitute regular orzo with a gluten-free pasta alternative to accommodate dietary needs.
- → What is the best way to balance the dressing flavors?
Whisk olive oil with red wine vinegar, minced garlic, oregano, salt, and pepper to achieve a tangy and well-rounded dressing.
- → Can additional ingredients be added for more flavor?
Adding Kalamata olives or roasted red peppers can enhance the dish with deeper Mediterranean flavors.