Description
Prepare the best Juicy Mediterranean Orzo Pasta Salad with our step-by-step recipe. Easy to make with amazing flavor!
Ingredients
- 1 lb orzo pasta
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/2 small red onion, finely minced (soaked in ice water if desired)
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2–3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook orzo pasta according to package directions in generously salted water until al dente. Drain and rinse immediately under cold water to stop cooking and prevent sticking. Set aside to cool.
- While orzo cooks, prepare vegetables: halve cherry tomatoes, dice cucumber, dice bell pepper, mince red onion, halve pitted Kalamata olives. Chop fresh parsley and mint.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and minced garlic. Season generously with salt and pepper to taste. Whisk until well emulsified.
- In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, crumbled feta cheese, parsley, and mint.
- Pour the prepared dressing over the ingredients. Toss gently but thoroughly to ensure everything is well coated.
- Cover the bowl and refrigerate for at least 1 hour, or preferably 2-3 hours (or overnight) to allow flavors to meld.
- Before serving, give the salad a good stir, taste, and adjust seasonings (salt, pepper, or lemon juice) if needed. Serve chilled.
- Prep Time: 20 mins
- Cook Time: 10 mins