Mediterranean Orzo Pasta Salad

A wooden spoon holding a scoop of orzo salad with tomatoes, olives, cucumbers, onions, parsley, and feta.

Mediterranean Orzo Pasta Salad

This fresh, crunchy pasta salad is bursting with bright Mediterranean flavors like juicy tomatoes, cucumbers, briny olives, and creamy feta - all tossed with orzo pasta and a tangy homemade dressing.

Course Salad, Side

Cuisine American, Greek, Mediterranean

Prep Time 15

Cook Time 10

Total Time 25

Servings cups

Calories 226kcal

Author Kylee Ayotte

Ingredients

For the Salad

1 cup dry orzo pasta 8.5oz
1 cup cherry tomatoes halved (5oz)
1 cup cucumber diced (4.5oz)
1/2 cup red bell pepper diced (2.5oz)
1/2 cup kalamata olives sliced in half (2oz)
1/2 cup red onion finely chopped
1/4 cup fresh parsley
3 oz feta cheese crumbled

For the dressing

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 garlic clove minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
1/4 teaspoon pepper

US Customary - Metric

Instructions

Cook the orzo and cool

Cook 1 cup dry orzo pasta according to package directions until al dente. Drain and rinse under cold water to cool it. It should still be warm, but not hot.1/4 cup fresh parsley

Chop the veggies

Halve the 1 cup cherry tomatoes, dice the 1 cup cucumber and1/2 cup red bell pepper, and slice the 1/2 cup kalamata olives in half. Finely chop the 1/2 cup red onion and chop the 1/4 cup fresh parsley.

Make the dressing

Whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons mayonnaise, 1 garlic clove, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 tablespoon honey, ½ teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl or shake them up in a jar with a lid.

Assemble the salad

In a large mixing bowl, combine the warm orzo, cherry tomatoes, cucumber, red bell pepper, olives, red onion, and parsley. Pour the dressing over the top and toss well to coat everything evenly.

Add the finishing touches

Gently stir in the 3 oz feta cheese. Taste and season with extra salt and pepper if needed. Chill for at least 30 minutes before serving for best flavor.

Notes

Cook the orzo slightly past al dente if you plan to chill it longer - it firms up as it sits.
Rinse the pasta with cold water after cooking to stop it from overcooking.
Make the dressing a day ahead to let the flavors mingle.
Stir the salad before serving - some of the dressing may settle.
Add grilled chicken or chickpeas to turn it into a meal.

Nutrition