Mediterranean Orzo Pasta Salad (Printable Version)
Colorful orzo tossed with crisp veggies, briny olives, feta, and a zesty Mediterranean dressing.
# What You Need:
→ Pasta
01 - 1 1/2 cups 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
→ 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
# How To Make:
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, rinse thoroughly under cold running water to halt cooking, and transfer to a bowl. Toss with 1 tbsp olive oil to prevent the pasta from clumping. Set aside to cool completely.
02 - While the orzo cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and roughly chop the fresh parsley. Pit and halve the Kalamata olives. Combine all prepared vegetables, olives, crumbled feta cheese, and drained capers in a large salad bowl.
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 oil separation remains.
04 - Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the top and toss gently but thoroughly until every component is evenly coated with the vinaigrette.
05 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Garnish with additional fresh parsley or crumbled feta if desired.
# Expert Advice:
01 -
- The dressing seeps into every tiny crevice of the orzo, so each bite carries that bright, garlicky punch without needing to drench anything.
- It actually tastes better on day two, which means you can make it ahead and stop stressing before a gathering.
- Everything chops up in the time it takes the pasta to cook, so your kitchen time stays under thirty minutes.
02 -
- Rinsing the orzo under cold water is not optional if you want the salad to have distinct, separate grains rather than a gummy clump.
- The salad genuinely improves after a few hours in the fridge, making it one of the rare dishes that rewards patience rather than punishing it.
03 -
- Halve the olives yourself rather than buying pre sliced ones because the exposed interior releases more briny flavor into the salad.
- Let the dressing sit for five minutes after whisking before pouring it on, because the dried oregano needs a moment to hydrate and release its oils into the mixture.