Chilled pre-cooked orzo tosses with feta crumbles, sun-dried tomatoes, crisp cucumber, kalamata olives, and red onion in zesty lemon vinaigrette—no stove required for 15-minute assembly feeding 6 under $10 with 5-day fridge life, ultimate picnic/meal prep perfection.
Introduction
Easy No-Cook Orzo Salad delivers Greek island freshness without kitchen heat: tiny orzo pearls absorb lemon-herb dressing while feta provides creamy saltiness, sun-dried tomatoes chewy sweetness, cucumber snap refreshes. One-bowl toss genius using pantry pre-cooked orzo.
Perfect beach picnics, office lunches, hot summer sides. Mayo-free stability transports beautifully. Dressing marries overnight intensifying flavors. Naturally vegetarian, endlessly customizable.
What Makes No-Cook Orzo Special
Pre-cooked orzo holds shape perfectly in vinaigrette vs hot sogginess. Feta dual texture: crumbled cream + chunks bite. Oil-packed sun-dried tomatoes natural moisture/flavor. Lemon zest perfume + juice bright acidity. Oregano Mediterranean backbone.
Cold assembly prevents wilting, every ingredient shines crisp. Olives brininess natural salt. Forkful perfection: orzo pop, feta melt, tomato chew, cucumber crunch.
Essential Ingredients
No-Cook Base
- 12 oz pre-cooked/chilled orzo pasta
- 6 oz feta cheese, crumbled
- ½ cup sun-dried tomatoes (oil-packed), chopped
- 1 English cucumber, diced
- ⅓ cup kalamata olives, sliced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley + dill, chopped
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice + zest
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt, black pepper
Step-by-Step Instructions
Vibrant Chop Prep
Cucumber ½-inch uniform dice. Red onion ice water soak 5 minutes tame bite. Sun-dried tomatoes drain oil (save splash dressing), chop chewy pieces. Herbs fine chop. Feta hand crumble chunks preserve.
Shake Emulsified Dressing
Mason jar: olive oil, lemon juice/zest, garlic, oregano, salt, pepper + sun-dried tomato oil. Shake 20 seconds creamy emulsion.
Toss Mediterranean Magic
Large bowl: chilled orzo, cucumber, onion, tomatoes, olives, ¾ herbs. Feta sprinkle top. Vinaigrette pour gradually tossing even coat. Remaining herbs garnish. Taste lemon balance.
Chill Transport Ready
Plastic wrap direct contact surface, fridge 30 minutes minimum (2 hours optimal flavor). Insulated bag ice packs all-day picnic crisp.
Pro Tips for Success
Pre-cook orzo night before: al dente boil, ice shock, olive oil toss, airtight fridge.
Double dressing quantity: half now, half serving revive.
Bulgarian feta sheep milk = superior creaminess.
Glass Pyrex transport: no plastic flavor.
Onion soak essential crunch without tears.
Serving Suggestions
Picnic perfection: hummus platter, pita wedges, watermelon.
Meal prep bowls: chickpeas, grilled chicken shreds.
BBQ superstar: veggie skewers, grilled halloumi.
Antipasto board: prosciutto roses, marinated artichokes.
Office lunch: hard-boiled eggs, cherry tomatoes.
Variations and Customizations
Protein power: white beans, tuna chunks, rotisserie chicken.
Greens boost: baby arugula, spinach handful.
Spicy kick: pepperoncini slices, chili flakes.
Vegan delight: skip feta, tahini-lemon dressing.
Nutty crunch: toasted pine nuts, almonds.
Gluten-free: quinoa/orzo 50/50 blend.
Why Perfect for Picnics
15 minutes active—no cooking chaos.
Feeds 6 generously; $8-10 restaurant third.
5 days fridge stable crisp.
Spill-proof mason jar transport.
Lemon-herb aromas instant vacation.
Endless customization family raves.
Conclusion
Easy No-Cook Orzo Salad proves Mediterranean brilliance needs no stove: pre-cooked orzo + feta + sun-dried tomatoes in lemon vinaigrette assembles 15 minutes feeding picnics vibrantly under $10. Cold shock + herb brightness delivers Greek taverna perfection effortlessly.
Texture explosion + make-ahead mastery scales potlucks or solo bowls consistently. Lemon perfume elevates ordinary instant. Toss today—discover no-cook orzo redefines picnic mastery.