Mediterranean Orzo Pasta Salad (Print Version)
Colorful orzo salad with crisp veggies, briny olives, creamy feta, and a zesty Mediterranean dressing. Perfect for warm-weather meals.
# Ingredient List:
→ Pasta
01 - 1 1/2 cups 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
→ 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain through a colander, rinse under cold running water until completely cooled, then toss with 1 tbsp olive oil to prevent the pasta from clumping together.
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.
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 creamy in appearance.
04 - Add the cooled orzo to the bowl with the vegetables. Pour the prepared dressing over the top and toss gently until every ingredient is evenly coated with the vinaigrette.
05 - Taste and adjust the seasoning with additional salt or pepper as needed. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together. Garnish with extra fresh parsley or crumbled feta if desired.
# Expert Advice:
01 -
- The dressing soaks into every crevice of the orzo overnight, making leftovers taste even better than day one.
- It comes together in the time it takes to boil pasta, which means less time in a hot kitchen and more time outside with a cold drink.
02 -
- Rinsing the orzo under cold water is not optional here since warm pasta will melt the feta into a cloudy mess and wilt your vegetables.
- Letting the salad rest in the fridge for a full hour before serving transforms it from good to the thing everyone asks you to bring to every cookout.
03 -
- Salt your pasta water generously until it tastes like the sea because that is the only chance you have to season the orzo itself.
- Dice all your vegetables roughly the same size as the orzo so every forkful delivers a balanced bite instead of a mouthful of onion.