Description
This Best Orzo Pasta Salad is a refreshing and flavorful Mediterranean-inspired dish that is perfect for summer picnics or as a light meal. The combination of orzo pasta, fresh vegetables, feta cheese, and olives tossed in a zesty dressing makes it a crowd-pleaser.
Ingredients
Scale
For the salad:
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta: Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Prepare the salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, Kalamata olives, parsley, and basil.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Toss and chill: Pour the dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving for the best flavor.
Notes
- This salad is easy to make ahead and perfect for picnics or potlucks.
- Add grilled chicken or chickpeas for extra protein.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
