Description
A refreshing Mediterranean Orzo Pasta Salad featuring tender orzo, vibrant cherry tomatoes, crisp cucumber, tangy feta, and a zesty homemade dressing. Perfect for summer gatherings or a light lunch, this cold pasta salad combines fresh herbs and a balanced vinaigrette to create a flavorful and easy-to-make dish.
Ingredients
Scale
Pasta & Vegetables
- 1 cup uncooked orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
Cheese & Olives
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives, sliced
Herbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo: Boil the orzo pasta according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and rinse under cold water to stop cooking and cool completely.
- Combine Salad Ingredients: In a large bowl, mix together the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, sliced kalamata olives, chopped parsley, and chopped basil.
- Prepare Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the dressing is emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss everything together ensuring all ingredients are coated evenly with the dressing.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- This salad can be prepared up to a day in advance and stored covered in the refrigerator.
- For extra protein, add grilled chicken or chickpeas to the salad.
- Switch out feta cheese with mozzarella or goat cheese for different flavor variations.
- Try substituting red wine vinegar with fresh lemon juice for a citrusy, bright twist.
