Toasted Orzo Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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3 tablespoons olive oil

1 1/2 cups orzo

Kosher salt

One 3-inch strip lemon zest

1 cup quartered grape tomatoes, optional

1/2 cup crumbled feta cheese (about 2 1/2 ounces)

1/4 cup chopped fresh parsley leaves

2 tablespoons small capers, rinsed and drained

1 tablespoon finely chopped fresh dill

1 tablespoon fresh lemon juice


  1. 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat. 
  2. 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.