Orzo Pasta Salad
A refreshing and delicious Orzo Pasta Salad, packed with fresh vegetables and Mediterranean flavors, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 1 cup orzo pasta Rice-shaped pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and chopped Can substitute with green olives
- 1/4 cup feta cheese, crumbled Can substitute with goat cheese or mozzarella
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar Can substitute with white wine vinegar
- 1 teaspoon dried oregano
- to taste salt and pepper Adjust according to preference
Instructions
Cooking the Orzo Pasta
- Fill a large pot with salted water and bring it to a boil.
- Add 1 cup of orzo pasta and cook according to the package instructions until al dente.
Preparing the Salad
- Once cooked, drain the orzo pasta in a colander.
- Rinse it under cold water to stop the cooking process and cool down the pasta.
- In a large mixing bowl, add the cooled orzo pasta.
- Mix in cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and salt and pepper.
Combining and Serving
- Pour the dressing over the orzo and vegetable mixture, tossing carefully to combine all the ingredients well.
- The Orzo Pasta Salad can be served immediately or chilled in the refrigerator for a little while for better flavor melding.
Notes
Chill the salad for about 30 minutes to enhance flavor. Can be made ahead of time and tastes even better after sitting.