Mediterranean Orzo Pasta Salad (Printable Version)
# What You'll Need:
→ Dressing
01 -
60 ml extra-virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon fresh lemon juice
04 -
1 garlic clove, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon fine sea salt, or to taste
07 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Pasta Salad
08 -
250 g orzo pasta
09 -
1 small English cucumber, halved lengthwise and thinly sliced
10 -
200 g cherry tomatoes, halved
11 -
1 red onion, finely sliced
12 -
4 mini bell peppers or 1 regular bell pepper, seeded and thinly sliced
13 -
70 g Kalamata olives, sliced
14 -
120 g feta cheese, crumbled
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions, stirring occasionally to prevent sticking, until al dente. Drain well and set aside to cool for about 10 minutes.
02 -
In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake with a lid until emulsified.
03 -
In a large mixing bowl, combine cooled orzo, cucumber, cherry tomatoes, red onion, bell peppers, Kalamata olives, and crumbled feta cheese. Add half of the dressing and toss gently to coat.
04 -
Cover and refrigerate salad for 2 to 3 hours to allow flavors to develop. Toss with remaining dressing just before serving. Adjust seasoning with additional salt and pepper if needed.
# Helpful Notes:
01 -
Stir orzo during cooking to prevent clumping. For best results, chop vegetables into bite-sized pieces for balanced texture.
02 -
Orzo, though traditionally made with wheat, has gluten-free alternatives available. Ensure label verification if required.
03 -
Prepare components ahead and store separately; combine shortly before serving to maintain freshness.