Mediterranean Orzo Pasta Salad (Print Version)
Colorful orzo toss with feta, olives, and crisp veggies in 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
# How-To Steps:
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 and rinse under cold running water to halt cooking. Transfer to a bowl and toss with 1 tbsp olive oil to prevent 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 uniform in consistency.
04 - Add the cooled orzo to the prepared vegetable mixture. 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 or crumbled feta before serving if desired.
# Expert Tips:
01 -
- The dressing seeps into every nook of the orzo overnight, so leftovers actually taste better than day one.
- It comes together in the time it takes your pasta water to boil, which means you can stop stress cooking and start enjoying your guests.
02 -
- If you rinse the orzo while it is still hot, it will wash away the starch that helps dressing cling to each piece.
- Making the salad a full day ahead transforms the flavor completely because the orzo soaks up the vinaigrette like a sponge overnight.
03 -
- Toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing and you will unlock a warm earthy note you never knew was missing.
- Salt your pasta water until it tastes like the sea because that is your only chance to season the orzo from the inside out.