Description
Discover how to make a Juicy Mediterranean Orzo Pasta Salad with this step-by-step recipe for the best flavor. This vibrant salad is packed with fresh vegetables, tangy feta, and a zesty dressing, perfect for any occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 1 red bell pepper, diced
- 1 cucumber (English or Persian), diced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, drained
- 4 oz feta cheese, crumbled (or dairy-free alternative)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of generously salted water to a boil. Add orzo and cook according to package directions until al dente. Drain, rinse briefly with cold water, and let cool slightly.
- Prepare Vegetables: While orzo cooks, dice bell pepper, cucumber, and red onion. Halve tomatoes. Place all chopped vegetables in a large mixing bowl.
- Whisk the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, thyme, parsley, salt, and pepper until emulsified.
- Combine and Toss: Add cooled orzo, olives, capers, and crumbled feta to the bowl with vegetables. Pour dressing over ingredients and gently toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. Toss again before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins