Mediterranean Orzo Pasta Salad (Printable)
Colorful orzo tossed with crisp vegetables, briny olives, feta, and a zesty Mediterranean dressing.
# What You'll 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 (optional)
→ 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
# How to Make It:
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.
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 the dressing is fully emulsified and no separation remains.
04 - Add the cooled orzo to the salad bowl with the vegetables. Pour the dressing over the top and toss gently until every ingredient is evenly coated.
05 - Taste the salad 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 seeps into every tiny crevice of the orzo, so each bite bursts with lemon and garlic instead of sitting blandly on top.
- It actually tastes better the next day, which makes it the rare dish that rewards your patience instead of punishing it.
02 -
- Rinsing the orzo under cold water is not optional here, leftover heat will melt your feta into a cloudy mess and wilt the parsley.
- The salad needs that fifteen minute rest in the fridge for the flavors to marry, served immediately it tastes flat and disjointed.
03 -
- Always cook the orzo a minute less than the package says, it continues softening as it cools and absorbs the dressing.
- Use block feta stored in brine rather than pre crumbled, the texture is creamier and the flavor is dramatically more tangy.