Mediterranean Orzo Pasta Salad (Printable Version)
Colorful orzo tossed with crisp vegetables, briny olives, feta, and zesty Mediterranean dressing.
# What You'll Need:
→ Pasta
01 - 1½ cups dried orzo pasta
02 - 1 tbsp 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 tbsp capers, drained
→ Dressing
11 - ¼ 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 - ½ tsp salt
17 - ¼ tsp black pepper
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Cook 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 tbsp 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 of vegetables and Mediterranean additions. Pour the dressing over the top and toss gently until every ingredient is evenly coated.
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.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so if you ever want to add grilled chicken or chickpeas, you are already halfway there.
- It tastes even better the next day, which makes it the rare pasta salad that survives a night in the fridge beautifully.
02 -
- Rinsing orzo under cold water is not optional here, because residual heat continues cooking the pasta and turns it gummy within minutes.
- The salad genuinely improves after a night in the fridge, making it one of the best make ahead dishes for entertaining without last minute stress.
03 -
- Always cook the orzo slightly less than you think it needs, because it continues absorbing liquid from the dressing as it sits and you want it tender not blown out.
- Crumbled feta by hand into irregular pieces gives you pockets of creaminess throughout the salad that uniform store bought crumbles never achieve.