Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo tossed with crisp vegetables, briny olives, creamy feta, and a zesty Mediterranean dressing.
# What You’ll Need:
→ 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 (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 Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain in a colander, rinse thoroughly under cold running water, and 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, 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 fully emulsified and no separation remains.
04 - Add the cooled orzo to the vegetable mixture. Pour the dressing over the top and toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld. Garnish with additional fresh parsley and crumbled feta if desired.
# Expert Advice:
01 -
- The dressing doubles as a marinade for anything else you want to throw on the grill that night.
- It tastes even better after sitting in the fridge, which means zero stress about timing.
- You probably have most of these ingredients sitting in your kitchen right now.
02 -
- Rinsing the orzo under cold water is not optional because warm pasta will melt the feta into an unappetizing paste.
- The salad genuinely improves after a few hours in the fridge, making it the ideal make ahead dish for busy days.
03 -
- Salt the pasta water until it tastes like mild seawater because that is your only chance to season the orzo from the inside.
- Let the dressing sit for five minutes before adding it so the dried oregano has time to hydrate and release its flavor.