Mediterranean Orzo Pasta Salad (Printable)
Bright orzo salad with crisp vegetables, briny olives, feta, and a zesty Mediterranean dressing. Perfect for summer.
# What You Need:
→ Pasta
01 - 1½ cups dried orzo pasta
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ red onion, finely chopped
06 - ½ cup red bell pepper, diced
07 - ¼ cup fresh parsley, chopped
→ Mediterranean Additions
08 - ½ cup Kalamata olives, pitted and halved
09 - ¾ cup feta cheese, crumbled
10 - 2 tablespoons capers, drained
→ Dressing
11 - ¼ 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 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
# Steps:
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 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.
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 fully emulsified and smooth.
04 - Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the top and toss gently until every component is evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes to allow the flavors to meld. Garnish with additional fresh parsley or feta before serving, if desired.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so you can drizzle extra over grilled vegetables and call it a whole meal.
- Everything holds up beautifully in the fridge, which means leftovers taste even better the next afternoon straight from the container.
02 -
- Rinsing the orzo under cold water is not optional here, because warm pasta will melt the feta into a cloudy mess and wilt the vegetables.
- The dressing tastes overly sharp on its own but balances perfectly once it meets the starchy pasta and salty cheese.
03 -
- Crumble the feta by hand directly over the bowl so the pieces vary in size, which looks more rustic and gives some creamy chunks and some dusty bits.
- Let the salad sit out of the fridge for ten minutes before serving, because the olive oil in the dressing tightens up when too cold and the flavors go quiet.