Mediterranean Orzo Pasta Salad (Printable)
Tender orzo tossed with crisp vegetables, briny olives, feta, and a zesty Mediterranean dressing.
# What You’ll Need:
→ Pasta
01 - 1 1/2 cups (285 g) dried orzo pasta
02 - 1 tbsp 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 tbsp capers, drained (optional)
→ Dressing
11 - 1/4 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 - 1/2 tsp salt
17 - 1/4 tsp black pepper
# Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain through a colander, rinse under cold running water, and transfer to a bowl. 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, pitted and 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 longer separates.
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 before serving to allow the flavors to meld. Garnish with additional fresh parsley or extra crumbled feta if desired.
# Expert Advice:
01 -
- Every single bite delivers a different combination of textures, from the pop of cherry tomatoes to the creamy crumble of feta.
- The dressing pulls double duty, marinating the vegetables while keeping the orzo from drying out, so leftovers actually taste better the next day.
- It comes together in the time it takes to boil pasta, which means you can decide to make it at the last minute and still look like you planned ahead.
02 -
- Do not overcook the orzo even slightly, because it continues softening as it sits in the dressing and mushy orzo ruins the whole texture.
- Rinsing the orzo under cold water is not optional here since it stops the cooking immediately and washes away excess starch that would otherwise make the salad gummy.
03 -
- Salting the pasta water generously until it tastes like mild seawater is the single best thing you can do for flavor that penetrates beyond the surface.
- Letting the dressed salad rest at room temperature for ten minutes before serving brings out far more flavor than serving it ice cold straight from the refrigerator.