Tomato and Feta Orzo Salad with Fresh Herbs

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A refreshing Mediterranean orzo salad tossed with ripe tomatoes, tangy feta, and aromatic fresh herbs. This Greek-inspired salad recipe (vegetarian, mediterranean), ready in about 19 minutes, pairs orzo pasta, cherry tomatoes, halved, feta cheese, crumbled 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 4, 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 cup orzo pasta
• 1 1/2 cups cherry tomatoes, halved
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to stop cooking. Drain well.
2. Step 2: In a large bowl, combine the cooked orzo with 1 1/2 cups halved cherry tomatoes, 3/4 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the orzo mixture and toss gently to coat all ingredients evenly.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.