Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo salad with fresh vegetables, olives, feta, and a zesty Mediterranean dressing. Ready in 30 minutes.
# What You'll 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
# 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 under cold running water, and transfer to a bowl. Toss with 1 tablespoon olive oil to prevent sticking. 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.
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 vegetable mixture in the large bowl. Pour the dressing over the top and toss gently until all ingredients are evenly coated.
05 - Taste 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 Advice:
01 -
- The dressing comes together in about thirty seconds and tastes like something from a fancy deli case, except you made it yourself with pantry staples.
- It actually tastes better after sitting in the fridge, which means you can make it ahead and completely forget about it until guests arrive.
02 -
- Rinsing the orzo under cold water is not optional because residual heat will continue cooking the pasta and turn it mushy within minutes.
- The salad will look slightly overdressed when you first mix it, but the orzo absorbs a surprising amount of liquid as it rests and the balance will be perfect after chilling.
03 -
- Salting the pasta water until it tastes like the sea is the single most important step because the orzo has no other opportunity to absorb seasoning once it is rinsed and cooled.
- Letting the dressed salad rest at room temperature for ten minutes before serving takes the chill off and allows the flavors to bloom in a way the refrigerator simply cannot replicate.