Description
This Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish perfect for summer gatherings or a light lunch. Featuring tender orzo pasta tossed with fresh cherry tomatoes, crisp cucumber, Kalamata olives, red onion, and creamy feta cheese, all brought together with a zesty olive oil and red wine vinegar dressing. Optional fresh dill adds a fragrant note, making this salad a delightful blend of flavors and textures.
Ingredients
Scale
Pasta
- 1 cup dry orzo pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Cheese
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, finely chopped red onion, crumbled feta cheese, chopped fresh parsley, and chopped dill if using. Gently toss to combine.
- Prepare the 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 emulsified and well blended.
- Toss the Salad: Pour the dressing over the orzo salad mixture and toss thoroughly until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve the Mediterranean Orzo Pasta Salad chilled or at room temperature as a side dish or light meal.
Notes
- You can add grilled chicken or chickpeas to make it a full meal.
- Keeps well in the fridge for up to 3 days.
- Swap orzo with couscous or quinoa for variation.
