Description
This Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish that combines tender orzo pasta with juicy cherry tomatoes, crisp cucumber, Kalamata olives, feta cheese, fresh herbs, and a zesty homemade lemon-oregano dressing. Perfect as a light lunch or a colorful side dish, this salad is easy to prepare and packed with authentic Greek-inspired flavors.
Ingredients
Salad Ingredients
- 1 ½ cups dry orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely sliced
- ¾ cup Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup roasted red peppers, chopped (optional)
For the Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package directions until al dente, usually about 8-10 minutes.
- Drain and Rinse: Drain the cooked orzo in a colander and rinse it under cold running water to stop the cooking process and cool the pasta quickly. Drain well to avoid excess water.
- Combine Salad Ingredients: Transfer the cooled orzo to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, chopped dill, and roasted red peppers if using.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the pasta salad and gently toss everything together until the ingredients are evenly coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 20 to 30 minutes to let the flavors meld and the salad chill thoroughly.
- Final Toss and Adjust: Just before serving, toss the salad again and adjust the seasoning with additional salt or pepper if needed.
Notes
- Rinse the cooked orzo well under cold water to cool it quickly and prevent it from becoming sticky.
- For larger feta pieces, add the feta cheese just before serving instead of during mixing.
- To make it a complete meal, consider adding grilled chicken or chickpeas for protein.
- This salad can be prepared several hours in advance for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Mediterranean, Greek
