Mediterranean Orzo Pasta Salad

This Mediterranean Orzo Pasta Salad has become my go-to for bright spring lunches or an easy make-ahead dinner. With orzo pasta as its base, this salad bursts with crunchy cucumbers, juicy tomatoes, briny olives, and a tangy homemade vinaigrette that brings it all together. I love serving this as a crowd-pleasing side for any Greek-inspired meal or packing it up for a quick, satisfying lunch at work. The combination of fresh vegetables and savory feta makes each bite perfectly balanced and refreshing.

I first whipped up this salad during a busy spring weekend when I needed something light and satisfying After the first taste my family insisted it stay in regular rotation

Ingredients

• Orzo pasta: brings a soft chewy foundation that is quick to cook and holds dressing well Choose the best quality you can find for a pleasant texture
• English cucumber: adds a mild crunch and refreshing taste Opt for one that feels heavy for its size and is deep green
• Cherry tomatoes: provide a juicy sweet pop Use ripe tomatoes with smooth unblemished skin for best flavor
• Red onion: gives a gentle bite and color Thin slices keep the flavor balanced and not overpowering
• Baby bell peppers: give vibrant color and natural sweetness Choose firm glossy peppers for best freshness Any color variety works
• Kalamata olives: offer a briny depth Look for pitted olives packed in brine rather than jarred in oil for fresher taste
• Feta cheese: gives creamy saltiness Buy a block of feta and crumble it yourself for creamiest texture
• Olive oil: forms the salad’s backbone Use extra virgin for the richest flavor
• Red wine vinegar: brings brightness Choose a bottle with a sharp clean aroma
• Fresh lemon juice: wakes up all the flavors Roll the lemon before juicing to get every drop
• Dried oregano: offers classic Mediterranean aroma Rub the leaves in your palm to release their oils before using
• Fresh garlic: gives fragrance and a gentle kick Use firm cloves with tight skin
• Salt and pepper: balance all the flavors Use sea salt and freshly cracked black pepper if possible

Step-by-Step Instructions

Cook the Orzo:

Bring a large pot of salted water to a rolling boil Add orzo and stir frequently to prevent sticking Boil for eight to ten minutes until just tender but not mushy Drain thoroughly then spread orzo on a large plate or tray to cool for ten minutes Room temperature helps prevent sogginess in the salad

Prepare the Vegetables:

While the orzo is cooling chop cucumber in half lengthwise then into thin slices Halve cherry tomatoes Slice red onion thinly Slice baby bell peppers into rings or strips Slice Kalamata olives into rounds if desired Keep each ingredient in its own bowl until combining

Mix the Dressing:

In a small bowl or jar add extra virgin olive oil red wine vinegar lemon juice dried oregano minced fresh garlic a pinch of salt and several turns of fresh black pepper Whisk vigorously or shake if using a jar until emulsified The dressing should look slightly thickened and cloudy from the combined oil and acid

Combine Everything:

In a large salad bowl combine the cooled orzo all chopped vegetables Kalamata olives and crumbled feta cheese Pour about half of the dressing over top Toss carefully with large spoons until everything is evenly coated Store covered in the refrigerator for two to three hours to allow flavors to meld

Finish and Serve:

When ready to serve toss salad again and drizzle remaining dressing over top Taste for seasoning and add additional salt pepper or lemon juice if needed Serve chilled or at room temperature as a main dish or side

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Orzo has always been my favorite pasta for salads because it soaks up the tangy dressing so beautifully I once brought this to a family barbecue and everyone went back for seconds even the kids loved all the colors and flavors

Storage Tips

Refrigerate the pasta salad in an airtight container It will keep well for up to four days Give it a stir before serving and add a bit of extra dressing or a squeeze of lemon to refresh the flavors after storing Sometimes I make a double batch so that lunches are already taken care of through the week

Ingredient Substitutions

Feel free to swap orzo for another small pasta such as bowties or elbow macaroni If you do not have feta fresh mozzarella or goat cheese are tasty alternatives Any crisp vegetables like zucchini or leafy greens such as spinach can be added for variety Roasted chicken or chickpeas can be stirred in to boost protein

Serving Suggestions

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Serve this orzo salad alongside grilled chicken fish or baked tofu for a balanced meal Pair it with pita bread and a scoop of hummus for a Mediterranean inspired lunch It also complements barbecue dishes like pork chops or herby roasted vegetables My favorite way is to eat straight from the fridge topped with a handful of extra feta

A Bit of Mediterranean History

Orzo is a beloved pasta shape across the Mediterranean from Greece to Turkey and Italy It often appears in festive holiday salads or light summer lunches The combination of olives feta and tomatoes in this dish echoes the sun drenched flavors of Greek islands and coastal picnics

Commonly Asked Questions

→ What kind of pasta is orzo?

Orzo is a small, rice-shaped pasta made from wheat flour that cooks quickly and pairs well with fresh vegetables, making it perfect for cold salads.

→ Can I use different veggies in this dish?

Yes, this salad is adaptable! Try adding spinach, avocado, or any crisp seasonal vegetables you have on hand for extra texture and taste.

→ What cheese works best besides feta?

Fresh mozzarella cubes also complement the Mediterranean flavors, but avoid harder cheeses which may not blend as well.

→ How do I keep orzo from sticking together?

Stir the orzo occasionally while cooking, then drain and cool before combining it with the other ingredients for best results.

→ How long can I store this salad?

Keep it refrigerated in an airtight container and enjoy within 3-4 days for peak freshness and flavor.

→ What proteins can I add?

For extra heartiness, mix in diced grilled chicken, pork, or seafood such as salmon to make it a satisfying main dish.