Description
This Mediterranean Orzo Summer Pasta Salad with Feta is a vibrant, refreshing dish that captures the essence of summer in every delightful bite. It’s packed with fresh flavors and is wonderfully simple to prepare, making it perfect for potlucks, picnics, or a light meal.
Ingredients
- Orzo Pasta
- Feta Cheese
- Cherry or Grape Tomatoes
- English Cucumber
- Red Onion
- Kalamata Olives
- Fresh Parsley
- Fresh Mint
- Bell Pepper (Optional)
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Red Wine Vinegar (or Apple Cider Vinegar)
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Dijon Mustard (optional)
- Grilled Chicken Breast (Optional Protein Addition)
- Chickpeas (Optional Protein Addition)
- Grilled Beef (Optional Protein Addition)
Instructions
- First things first, bring a large pot of salted water to a rolling boil. Add your orzo pasta and cook according to package directions until it’s perfectly al dente. This usually takes about 8-10 minutes. Once cooked, drain the orzo thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set it aside to continue cooling while you prepare the other ingredients.
- While your orzo is cooling, it’s time to get your veggies ready. Halve your cherry or grape tomatoes. Dice your English cucumber into bite-sized pieces. Thinly slice your red onion (and remember, if you want to mellow its flavor, soak it in cold water for 10-15 minutes, then drain and pat dry). Slice your pitted Kalamata olives in half or into thirds, depending on their size. Finally, finely chop your fresh parsley and mint.
- In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar (or your chosen non-alcohol alternative like apple cider vinegar), dried oregano, a good pinch of salt, and several grinds of black pepper. Whisk vigorously or shake the jar until all the ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings if needed.
- In a large mixing bowl, add your cooled orzo pasta, the halved tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese. Add your generous amount of freshly chopped parsley and mint.
- Pour the prepared dressing over the pasta and vegetable mixture. Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the delicious dressing. Make sure the feta isn’t completely broken up; we want nice chunks of it throughout.
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to an hour. This allows all those wonderful Mediterranean flavors to meld and deepen.
- Give the salad one last gentle toss before serving. You can garnish with a few extra fresh mint leaves or a sprinkle of crumbled feta if you like. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Don't overcook your orzo; it should be al dente for the best texture in a cold salad. Letting the salad chill enhances the flavors, and fresh herbs are essential for that vibrant taste.