Mediterranean Orzo Pasta Salad

Course: Salad

Cuisine: Mediterranean

Keyword: orzo salad, summer orzo salad

Prep Time: 20

Cook Time: 10

CHILL TIME:: 30

Total Time: 1

Servings: servings

Calories: 365kcal

Author: Malinda Linnebur

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.

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Ingredients

SALAD:

16 ounces (454g) orzo pasta
1 large bell pepper, chopped
1 (10 oz) (283g) container grape tomatoes, halved
¾ cup (115g) chopped olives
1 English cucumber, chopped
⅓ cup (5g) chopped fresh parsley
½ small red onion, thinly sliced
2 cups (260g) crumbled feta cheese

DRESSING:

½ cup (120ml) olive oil
¼ cup (60ml) red wine vinegar
zest and juice from 1 medium lemon
½ teaspoon dried oregano

Instructions

Cook orzo pasta according to the package directions for al dente. Drain pasta and rinse with cold water. Drain well and transfer to a large bowl.
While the pasta is cooking, prepare the vegetables. Place in the large bowl with the cooked and drained orzo pasta.
In a small bowl, combine the dressing ingredients and pour over the salad. Gently toss to coat. Refrigerate for at least 30 minutes before serving. Toss just before serving.

Notes

STORAGE: Store leftovers in an airtight container for up to 5 days.
MAKE-AHEAD: This can be made ahead and stored in an airtight container in the refrigerator for up to 1 day for the best texture.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition