Name: Flavorful Mediterranean Orzo Pasta Salad: Fresh, Zesty, and Ready to Impress
Ingredients: 1 cup uncooked orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, diced; ½ cup Kalamata olives, sliced; ¼ cup red onion, finely chopped; ½ cup crumbled feta cheese; 2 tbsp fresh parsley or dill, chopped; 3 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp red wine vinegar; 1 garlic clove, minced; ½ tsp dried oregano; Salt & pepper, to taste

Description

Bright, fresh, and full of flavor—this Mediterranean Orzo Pasta Salad is the ultimate crowd-pleaser. Tender orzo, juicy tomatoes, crunchy cucumber, briny olives, and creamy feta come together in a zesty lemon-garlic dressing. Perfect for summer gatherings, make-ahead lunches, or any time you want a light, satisfying meal.

Ingredients

Scale

Salad:

1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
2 tbsp fresh parsley or dill, chopped

Dressing:

3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper, to taste

Instructions

Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking and remove excess starch.
Prep the veggies: Halve tomatoes, dice cucumber, slice olives, finely chop red onion, crumble feta, and chop herbs.
Make the dressing: Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified. Taste and adjust seasoning.
Combine: In a large bowl, mix orzo, veggies, feta, and most of the herbs. Pour dressing over and gently toss to coat evenly.
Marinate (optional): Serve immediately or chill for 30 minutes to let flavors meld. Garnish with remaining herbs, whole olives, and a drizzle of olive oil before serving.

Notes

Greek Island Style: Add ¼ cup chopped pepperoncini, ½ cup marinated artichokes, and swap dill for parsley.
Protein Boost: Stir in cooked chicken, tuna, chickpeas, or lentils for a full meal.
Herb Explosion: Use fresh mint, basil, or chives along with parsley for extra brightness.
Roasted Veggies: Roast bell peppers and red onion at 400°F until lightly charred, then add to salad.
Creamy Version: Add 2 tbsp Greek yogurt or mayonnaise to the dressing for richness.
Gluten-Free: Use gluten-free orzo, small pasta shells, or cooked quinoa.
Cheese Swap: Try goat cheese, ricotta salata, or mozzarella pearls instead of feta.