Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo tossed with crisp vegetables, briny olives, feta, and a zesty Mediterranean dressing.
# Ingredient List:
→ Pasta
01 - 1 1/2 cups (285 g) dried orzo pasta
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup fresh parsley, chopped
→ Mediterranean Additions
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 3/4 cup feta cheese, crumbled
10 - 2 tbsp capers, drained (optional)
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tbsp fresh lemon juice
14 - 1 garlic clove, minced
15 - 1 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking. Transfer to a bowl and toss with 1 tbsp olive oil to prevent the pasta from clumping. Set aside to cool completely.
02 - In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced red bell pepper, chopped fresh parsley, pitted and halved Kalamata olives, crumbled feta cheese, and drained capers if using. Toss gently to distribute evenly.
03 - In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is fully emulsified and no separation remains.
04 - Add the cooled orzo to the prepared vegetable mixture. Pour the whisked dressing over the top and toss thoroughly until every component is evenly coated.
05 - Taste the salad and adjust seasoning with additional salt or pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Garnish with extra fresh parsley or crumbled feta if desired.
# Expert Tips:
01 -
- It tastes even better after sitting in the fridge, which means zero stress about timing.
- The dressing doubles as a marinade for chicken or fish if you have leftovers.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will melt your feta into a gummy mess.
- Making this a few hours ahead actually improves the flavor, since the pasta has time to absorb the dressing.
03 -
- Salt your pasta water until it tastes like the sea because that is the only chance you get to season the orzo itself.
- Crush the dried oregano in your palm before adding it to release far more flavor than shaking it straight from the jar.