Orzo Pasta Mediterranean Salad

This orzo pasta salad takes the best of Mediterranean cuisine and turns it into a refreshing, vibrant dish perfect for picnics, cookouts, or a weekday lunch. Brimming with crisp veggies, briny olives, creamy feta, and tossed with a homemade vinaigrette, it brings sunshine to your table any time of year.

My family asks for this every time warm weather rolls around. The punchy dressing and feta always get rave reviews at gatherings and I love how quick it is to toss together.

Ingredients

• Orzo pasta: choose high quality durum wheat orzo for best texture and cook just until al dente so it does not get mushy

• Cucumber: look for firm cucumbers with smooth skin these add crunch and freshness

• Tomatoes: cherry or grape tomatoes work best for sweet flavor and less watery salad if using larger tomatoes scoop out seeds

• Kalamata olives: use pitted olives for ease plump dark purple olives give a bold salty bite

• Feta cheese: buy a block of feta and crumble it yourself for richer flavor avoid precrumbled if possible

• Fresh basil: select bright green leaves for sweet herbiness that brightens the salad

• Olive oil: use extra virgin olive oil for the most flavor the right oil makes the vinaigrette shine

• Red wine vinegar: gives the salad its tang opt for good wine vinegar for a balanced taste

• Fresh oregano: adds Mediterranean aroma fresh is best but you can substitute half the amount of dried

• Garlic: one fresh clove gives a gentle pungent hit mince very finely to avoid raw chunkiness

• Salt and pepper: season to taste use sea salt if you have it for clean flavor

Step-by-Step Instructions

Cook the Orzo:

Cook orzo pasta in well salted boiling water until just al dente about eight minutes Drain and rinse under cold water to stop cooking and prevent sticking

Prep the Vegetables and Cheese:

Chop cucumber into small even pieces halve or quarter the tomatoes pit and halve the olives crumble feta and slice fresh basil into thin ribbons

Make the Vinaigrette:

Whisk olive oil red wine vinegar chopped oregano minced garlic and a generous pinch of salt and pepper until fully emulsified and fragrant

Combine Salad:

In a large mixing bowl add cooled orzo cucumber tomatoes olives feta and basil pour vinaigrette over and toss thoroughly to distribute flavors

Chill and Serve:

Refrigerate salad for at least thirty minutes before serving for best flavor letting everything marinate together

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Feta is the star for me and I always get excited to crumble it fresh over the warm pasta. My kids love helping me tear up the basil and sample a few salty olives while we mix everything together.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. If the salad feels dry after sitting add a drizzle of olive oil and toss before enjoying again. Avoid freezing as the veggies can become mushy.

Ingredient Substitutions

Swap out orzo with other small pasta shapes like couscous or ditalini in a pinch. If you love more crunch add diced bell peppers or radishes. For a dairy free option leave out the feta or use a plant based alternative.

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Serving Suggestions

Serve this salad chilled or at room temperature as a main dish for lunch or as a side with grilled chicken lamb or seafood. It is also perfect for potlucks picnics and lunchboxes. A big scoop on top of leafy greens makes a complete meal.

Mediterranean Roots

This recipe draws from the bright sun soaked flavors of the Mediterranean coast. Combining fresh vegetables olives feta and herbs is a staple of Greek and southern Italian cuisine. Pasta salads like this are traditionally enjoyed at family gatherings where everyone can contribute a little something to the bowl.

Recipe FAQs

→ How do I keep the orzo from sticking together?

After cooking, rinse the orzo under cold water to stop the cooking process and remove excess starch, which helps prevent clumping.

→ Can I make this dish ahead of time?

Yes, it holds up well in the refrigerator for up to three days. The flavors meld and improve as it chills.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, or chickpeas make excellent additions without overpowering the Mediterranean flavors.

→ Can I substitute the feta cheese?

Yes, try goat cheese or omit for a dairy-free version. Vegan cheese also works as a substitute.

→ Is it necessary to use fresh herbs?

Fresh basil and oregano offer bright flavor, but dried herbs can be used in smaller amounts if needed.

→ How can I add extra crunch?

Add diced bell peppers, red onions, or toasted pine nuts for an extra layer of crunch and flavor.