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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped The main ingredients create a colorful and tasty base. The orzo pasta acts as the star. It cooks quickly and absorbs flavors well. Fresh vegetables add crunch and nutrition. Cherry tomatoes give sweetness, while cucumber adds a nice crisp bite. Red bell pepper brings vibrant color. The red onion gives a mild zing. Kalamata olives add a briny touch, and feta cheese gives creaminess. The parsley brings freshness and a pop of green. - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing ties the salad together. Olive oil adds richness, while lemon juice brings brightness. Dried oregano adds that classic Mediterranean flavor. A pinch of salt and pepper lifts all the flavors. Whisk these together to make a simple yet flavorful dressing that coats the salad beautifully. - Extra herbs (basil, dill) - Protein options (chicken, chickpeas) You can personalize this salad with optional add-ins. Fresh basil or dill can enhance the herbal notes. For extra protein, consider adding grilled chicken or chickpeas. This makes the salad heartier and perfect for a meal. The beauty of this dish is its versatility, allowing you to create a unique version each time. {{ingredient_image_1}} To start, boil a large pot of salted water. Add 1 cup of orzo pasta and cook it until al dente. This usually takes about 8 to 10 minutes. Once the orzo is cooked, drain it in a colander. Rinse the orzo under cold water to stop the cooking. Let it cool completely while you prepare the vegetables. Next, chop your vegetables. Dice 1 cucumber, 1 red bell pepper, and finely chop 1/2 red onion. Halve 1 cup of cherry tomatoes and slice 1 cup of kalamata olives. In a large mixing bowl, combine all these chopped vegetables along with 1/2 cup of crumbled feta cheese. This bright mix adds color and taste to your salad. Now, let’s make the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and pepper to taste. This simple dressing will enhance the fresh flavors in your salad. Add the cooled orzo to the bowl with your vegetables. Pour the dressing over the top. Gently toss everything together until well mixed. Then, fold in 1/4 cup of chopped parsley for a fresh touch. Cover the salad with plastic wrap and chill it in the fridge for at least 30 minutes. This helps the flavors blend perfectly. To cook orzo to al dente, bring a large pot of salted water to a boil. Add the orzo and cook it for about 8-10 minutes. Check it a bit early to avoid overcooking. Once it's firm yet tender, drain the orzo. Rinse it under cold water. This step stops the cooking and helps to prevent sticking. Using fresh herbs makes a big difference in taste. Fresh parsley brings a bright note to the salad. If you only have dried herbs, that works too, but fresh is best. Marinating your salad longer is another tip. Letting it sit for at least 30 minutes lets the flavors mix well. For presentation, serve the salad in a large, decorative bowl. A colorful display adds to the appeal. Layer the salad in a clear dish to show off those vibrant colors. Accompany your salad with some crusty bread or grilled protein, like chicken or shrimp. This makes it a full meal and adds variety to your table. Pro Tips Cook Orzo Al Dente: Ensure the orzo is cooked al dente for the perfect texture that will hold up well in the salad. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld beautifully. Customize Veggies: Feel free to add or substitute your favorite vegetables, such as bell peppers or artichokes, for a personal touch. Fresh Herbs Boost: Using fresh herbs like basil or mint can enhance the salad’s flavor profile and freshness. {{image_2}} You can easily make this salad vegan. Just swap feta with tofu or avocado. Tofu crumbles add a nice texture. Avocado brings creaminess and healthy fats. You can also add more veggies. Try bell peppers or shredded carrots for extra crunch. If you want a gluten-free option, use different pasta types. Rice or quinoa works well in this salad. Always check the labels to ensure all ingredients are gluten-free. This way, everyone can enjoy the dish without worry. You can play with the flavors in this salad. Adding spices like cumin or paprika lifts the taste. Different dressings also change the flavor profile. A balsamic vinaigrette or tahini dressing can add unique notes to your salad. Experiment to find your favorite combination! To keep your Mediterranean Orzo Pasta Salad fresh, use an airtight container. Glass or plastic containers work well. Make sure the lid fits tightly to lock in flavor. Before putting it in the fridge, let it cool to room temperature. This helps prevent excess moisture. You can store the salad in the fridge for about 3 to 5 days. After that, it may start to lose its taste and texture. Look for signs of spoilage, like a sour smell or slimy vegetables. If you see any of these, it’s best to throw the salad away. You can enjoy orzo salad cold or warm. If you prefer it warm, heat it gently in a pan over low heat. Stir it often to avoid burning. If you serve it cold, just take it out of the fridge and enjoy right away. The flavors taste great either way! You can store Mediterranean Orzo Pasta Salad in the fridge for about three days. Make sure to keep it in an airtight container. If the salad has too much liquid, the pasta may absorb it. You might want to add a little dressing before serving it again. Yes, you can make this salad a day in advance. It tastes even better the next day! Just let it chill in the fridge. The flavors will blend, making it more delicious. To make it more filling, consider adding protein. Grilled chicken, chickpeas, or even shrimp work great. You could also add a handful of nuts or seeds for texture and crunch. Absolutely! This salad is perfect for meal prep. It keeps well and can be part of your lunch or dinner. Just portion it out in containers for easy grab-and-go meals. To make a dairy-free version, skip the feta cheese. You can add avocado for creaminess or use nutritional yeast for a cheesy flavor. Fresh herbs and lemon juice will keep the dish bright and tasty. This Mediterranean Orzo Pasta Salad recipe combines vibrant veggies, tasty olives, and creamy feta. You’ve learned how to cook orzo, mix a zesty dressing, and chill the salad for delicious flavor. Remember, you can customize this dish with proteins or extra herbs to fit your taste. Store leftovers properly for the best freshness. Keep experimenting with variations to keep meals exciting. Enjoy creating your perfect orzo salad, tailored just for you.

Mediterranean Orzo Pasta Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 unit red bell pepper, diced
  • 0.5 unit red onion, finely chopped
  • 1 cup kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
  • Once cooked, drain the orzo and rinse it under cold water to stop the cooking process. Let it cool completely.
  • In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, sliced kalamata olives, and crumbled feta cheese.
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper.
  • Add the cooled orzo to the vegetable mixture, then pour the dressing over the top. Gently toss everything together until combined and well coated.
  • Fold in the chopped parsley for added freshness, and adjust seasoning if necessary.
  • Cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.

Notes

Serve the salad in a large, decorative bowl, garnished with additional feta cheese and parsley on top.
Keyword Mediterranean, orzo, salad, vegetarian