Mediterranean Orzo Pasta Salad (Printable View)
Tender orzo tossed with fresh vegetables, olives, feta, and 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
# 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.
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 fully emulsified and smooth.
04 - Add the cooled orzo to the vegetable mixture. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld. Garnish with additional fresh parsley or crumbled feta if desired.
# Expert Advice:
01 -
- It comes together in the time it takes to boil pasta, which means you can decide to make it at five oclock and be eating by five thirty.
- The dressing seeps into every crevice of the orzo overnight, so leftovers taste even better than the first bowl.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will melt your feta into a cloudy mess.
- The salad tastes best on day two, so making it ahead for a party is not just acceptable but actually recommended.
03 -
- Crumble the feta with your fingers instead of cutting it so you get a mix of tiny salty bits and larger creamy chunks throughout the salad.
- Let the dressing sit for five minutes before pouring it on so the dried oregano has time to rehydrate and release its flavor.