Description
A refreshing and vibrant Mediterranean Orzo Pasta salad featuring tender orzo, cherry tomatoes, cucumber, Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon and red wine vinegar dressing with fresh herbs. Perfect as a light main dish or a flavorful side.
Ingredients
Scale
Orzo and Dressing
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
- 1/4 cup water
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Instructions
- Boil the Orzo: Bring a medium pot of salted water to a boil over high heat.
- Cook Pasta: Add the orzo pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Drain and Cool: Once the orzo is cooked, drain it in a colander and set it aside to cool.
- Mix Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced Kalamata olives.
- Add Cheese: Add the crumbled feta cheese to the bowl with the vegetables and olives.
- Add Herbs: Sprinkle the chopped fresh parsley and basil over the mixture.
- Prepare Dressing: In a small bowl, whisk together the red wine vinegar, dried oregano, salt, black pepper, lemon juice, and water until well combined.
- Dress Salad: Pour the dressing over the salad mixture and toss everything together gently.
- Combine Pasta and Salad: Add the cooled orzo pasta to the bowl and toss again to combine all the ingredients.
- Add Olive Oil: Drizzle the olive oil over the pasta salad and mix thoroughly to coat the orzo evenly.
- Adjust Seasoning: Taste the salad and adjust the seasoning with extra salt, pepper, or lemon juice as desired.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to marinate.
- Serve: Serve chilled or at room temperature as a refreshing side dish or light main course.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes to allow flavors to meld.
- You can substitute orzo with small pasta shapes like acini di pepe or couscous.
- Add cooked and cooled chickpeas or grilled chicken for extra protein.
- Adjust herbs to your preference—mint can be a refreshing addition.
- Use a gluten-free orzo to make this recipe gluten-free if needed.
