Mediterranean Orzo Pasta Salad (Print version)
Colorful orzo tossed with fresh vegetables, briny olives, and creamy feta in a zesty Mediterranean dressing.
# What you'll need:
→ Pasta Base
01 - 1 1/2 cups (285 g) dried orzo pasta
02 - 1 tbsp olive oil
→ Fresh 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 Mix-Ins
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 3/4 cup feta cheese, crumbled
10 - 2 tbsp capers, drained
→ Lemon-Herb 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
# Method:
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 to halt cooking, 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, 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 smooth.
04 - Add the cooled orzo to the bowl with the vegetables. Pour the prepared dressing over the top and toss everything together until all ingredients are evenly coated.
05 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Garnish with additional fresh parsley and crumbled feta if desired.
# Expert advice:
01 -
- The dressing alone is worth making, a sharp and herby emulsion that doubles as a marinade for practically anything.
- It tastes even better the next day, which means you can stop worrying and actually enjoy your own party.
02 -
- Rinsing the orzo under cold water is not optional here because leftover starch turns the salad into a sticky paste as it sits.
- Letting it rest in the fridge for even a short stretch transforms the flavor dramatically, so resist the urge to serve it immediately.
03 -
- Soak your diced red onion in ice water while the pasta cooks and you will lose the harsh bite without losing the crunch.
- Crush the dried oregano between your palms directly into the dressing to wake up the essential oils before they hit the bowl.