Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo tossed with crisp vegetables, briny olives, and creamy feta in a zesty Mediterranean dressing.
# What You Need:
→ Pasta
01 - 1 1/2 cups dried orzo pasta
02 - 1 tablespoon 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 tablespoons capers, drained
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 tablespoon fresh lemon juice
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking. Transfer to a bowl and toss with 1 tablespoon 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. 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 uniform in texture.
04 - Add the cooled orzo to the vegetable mixture in the large bowl. Pour the prepared dressing over the top and toss thoroughly to coat every ingredient evenly.
05 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes to allow the flavors to meld. Garnish with additional fresh parsley and crumbled feta before serving, if desired.
# Expert Suggestions:
01 -
- The dressing doubles as a marinade, so drizzle any extra over grilled vegetables later in the week and thank yourself.
- It actually tastes better on day two, which means zero stress if you are hosting and want to prep ahead.
02 -
- Rinsing the orzo under cold water is not optional here, because warm pasta will wilt the vegetables and turn your beautiful salad into a sad steamy mess.
- The dressing tastes overly acidic on its own but balances perfectly once it coats the pasta and mingles with the creamy feta, so trust the process.
03 -
- Crumble the feta directly over the bowl with your fingers for uneven chunks that melt into some bites and stay chunky in others.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads all week long.