Mediterranean Orzo Pasta Salad (Printer-Friendly)
Tender orzo tossed with crisp vegetables, briny olives, creamy feta, and a zesty Mediterranean herb dressing.
# What You’ll Need:
→ 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain through a colander, rinse under cold running water to halt cooking, and transfer to a bowl. Toss with 1 tbsp olive oil to prevent 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.
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 well emulsified and smooth.
04 - Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the salad and toss gently until all ingredients are 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.
# Helpful Hints:
01 -
- It tastes even better after sitting in the fridge overnight, which makes it the rare dish that rewards procrastination.
- The dressing doubles as a marinade for chicken or a quick dip for bread, so nothing goes to waste.
02 -
- Undercooked orzo turns unpleasantly firm once chilled, so pull it from the water when it is just barely past al dente.
- Dressing the salad while the pasta is still warm helps it absorb flavor more deeply than if you wait until everything is cold.
03 -
- Make the dressing in a jar with a tight lid so you can shake it vigorously and store any leftover without dirtying another dish.
- Sprinkle an extra handful of crumbled feta and a torn scatter of parsley on top right before serving for visual impact that costs almost zero effort.