Mediterranean Orzo Pasta Salad (Printable Version)
Colorful orzo salad with crisp veggies, briny olives, creamy feta, and a zesty Mediterranean dressing.
# What You Need:
→ Pasta
01 - 1½ cups dried orzo pasta
02 - 1 tbsp 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 tbsp capers, drained
→ Dressing
11 - ¼ 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 - ½ tsp salt
17 - ¼ tsp black pepper
# How to Make It:
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, and transfer to a bowl. Toss with 1 tbsp olive oil to prevent the pasta from clumping. Set aside to cool completely.
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. Toss gently to distribute evenly.
03 - In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and uniform in consistency.
04 - Add the cooled orzo to the prepared vegetable mixture. Pour the emulsified dressing over the top and toss thoroughly, ensuring every component is evenly coated.
05 - Taste the salad and adjust the seasoning with additional salt or pepper as needed. Refrigerate for a minimum of 15 minutes to allow the flavors to meld. Garnish with additional fresh parsley and crumbled feta before serving, if desired.
# Expert Tips:
01 -
- The dressing seeps into every nook of the orzo overnight, making leftovers taste even better than day one.
- 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 -
- Rinsing the orzo under cold water is not optional because residual heat will continue cooking it into mush and wilt your fresh vegetables on contact.
- The dressing benefits enormously from resting even ten minutes before tossing, as the garlic and oregano infuse the oil with deeper flavor.
03 -
- Salt the pasta water until it tastes like the sea because orzo has almost no flavor on its own and this is your one chance to season it from the inside out.
- Crumble the feta with your fingers directly over the bowl at the very end so the pieces stay varied and cloud like rather than uniform and dense.