Mediterranean Orzo Pasta Salad

This Mediterranean orzo pasta salad is bursting with flavor and is perfect for bringing to potlucks. It is packed with crisp, fresh vegetables and feta cheese and tossed in a zesty dressing.

This delightful Mediterranean orzo pasta salad is an explosion of flavors that will elevate any potluck for sure! The salad has a colorful medley of crisp, freshly chopped vegetables such as cucumbers, cherry tomatoes, and bell peppers, perfectly complemented by creamy, tangy feta cheese. The entire salad is tossed with a zesty dressing to bring it all together.

I love light and refreshing salads like this for the summer days. We also enjoy this Mojito Fruit Salad for a refreshing treat! Both kids and adults can’t get enough of this fruit salad. Or I will serve this Strawberry Cobb Salad as a lighter yet filling dinner.

Ingredients

ORZO PASTA: If you can’t find orzo, you can use quinoa, farro, or another really small pasta.
ENGLISH CUCUMBER: I like using an English cucumber because you don’t have to peel it, and it adds more color. Feel free to use a regular cucumber just be sure to peel it.

OLIVES: Kalamata olives work great in this salad and add great flavor, but feel free to use whatever olive you like most.
BELL PEPPER

ONION: Red onion is perfect for this salad; just be sure to slice it thinly!
TOMATOES: I like to use a medley of grape tomatoes for color, but you can use any cherry or grape tomatoes.

PARSLEY: I usually have fresh parsley on hand, but this salad would also be great with other fresh herbs such as basil, mint, or dill.
FETA CHEESE
OIL, FRESH LEMON, RED WINE VINEGAR, DRIED OREGANO: These are all used to make the super yummy dressing.

How To Make Mediterranean Orzo Pasta Salad

This is just a quick overview of the method for this pasta salad. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Start by cooking your pasta. Drain and rinse under cold water.

STEP 2: Prepare all your veggies while the pasta is cooking.

STEP 3: Combine all the ingredients for the dressing. You can do this in a small mason jar and shake it up!

STEP 4: Combine everything in a large bowl and toss to coat with the dressing. Refrigerate for at least 30 minutes before serving to let the flavors combine.

FAQs

Serving Suggestions

• This salad would go great with this Marinated Chicken, Beer Can Chicken, or Lemon Herb Roasted Chicken.
• Make it a main dish and add chopped rotisserie chicken or even shrimp. Leftovers are great to take to work the next day!

Variations

Feel free to make changes to this salad to make it your own!! Here are a few ideas:

• Change out the fresh parsley for other fresh herbs such as basil, dill, or mint.
• Add your favorite greens: baby spinach, baby kale, arugula, or other mixed greens.
• Instead of feta cheese, try parmesan or goat cheese.
• Use different olives.
• Use different vegetables that you have on hand!

Tips and Suggestions

BEST FLAVOR! For the best flavor, dress this salad with the dressing while the pasta is still a tad warm. It will drink up some of that wonderful dressing and taste oh-so-yummy! Also, refrigerate the salad for at least 30 minutes before serving to allow the flavors to combine.

FRESH, FRESH, FRESH! For the zest and juice, be sure to use a fresh lemon—no bottled juice, please! Also, for the freshest flavor, it’s best to use fresh herbs in the salad.

UNIFORM SIZE: Chop your vegetables (except for the onion) around the same size. This makes for the best experience and distributes in the salad more evenly. The onion you will want to slice very thinly.

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