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Mediterranean Orzo Pasta Salad

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A vibrant celebration of Mediterranean flavors with fresh veggies, tangy feta, and orzo pasta, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup uncooked orzo
  • 1 (10-ounce) package little tomatoes, cut into halves
  • 3–4 mini cucumbers, chopped
  • ½ cup crumbled feta
  • ¼ cup Kalamata olives, pitted & cut into halves
  • 1–2 tablespoons chopped red onion
  • ¼ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1–2 tablespoons red wine vinegar
  • Salt & pepper to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cook the orzo by bringing a pot of salted water to a boil. Add orzo and cook according to package instructions (8-10 minutes) until al dente.
  2. Prepare your veggies by chopping tomatoes and cucumbers while the orzo cooks.
  3. Rinse the cooked orzo under cold water to cool it down and stop the cooking process.
  4. Mix the cooled orzo with the tomatoes, cucumbers, feta, olives, and red onion in a large bowl.
  5. Dress the salad with olive oil, red wine vinegar, oregano, salt, and pepper, tossing gently to combine.
  6. Adjust the seasoning and garnish with parsley before serving.

Notes

This salad can be made ahead of time and tastes better the next day. Feel free to customize with any seasonal veggies you have on hand.

Nutrition

Keywords: orzo salad, Mediterranean, healthy salad, summer recipes, quick meals

Find it online: https://thecomfortspoon.com/mediterranean-orzo-pasta-salad/