Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes
A bright and zesty orzo pasta salad tossed with fresh mint, tangy feta, and juicy cherry tomatoes, served cold for summer gatherings. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs orzo pasta, water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups dry orzo pasta
- 6 cups, salted for boiling water
- 3 tbsp, divided olive oil
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1/4 cup, finely chopped fresh mint leaves
- 1 1/2 cups halved cherry tomatoes
- 1 cup crumbled feta cheese
- 1 tsp, divided salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 6 cups salted water to a rolling boil in a large pot. Add 1 1/2 cups dry orzo pasta and cook according to package instructions (about 8-9 minutes) until al dente. Drain and rinse under cold water to stop cooking, then drain again.
- Step 2: In a large mixing bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon zest, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until combined.
- Step 3: Add the cooled orzo, 1 1/2 cups halved cherry tomatoes, 1/4 cup finely chopped fresh mint leaves, and 1 cup crumbled feta cheese to the bowl. Toss gently to coat everything evenly.
- Step 4: Drizzle remaining 1 tbsp olive oil over the salad and toss once more. Cover and chill in the refrigerator for at least 30 minutes before serving cold to let flavors meld.
Frequently asked questions
How long does Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.
Can I substitute ingredients in Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Lemon-Mint Orzo Salad with Feta and Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
