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Mediterranean Greek Orzo Pasta Salad

A refreshing summer dish featuring fluffy orzo pasta mixed with cherry tomatoes, cucumbers, Kalamata olives, and feta cheese, all dressed in a light olive oil and red wine vinegar dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 cup orzo pasta Cooked until al dente
  • 1 cup cherry tomatoes, halved For a burst of flavor
  • 1 cup cucumber, diced Adds crunchiness
  • 1/2 cup red onion, finely chopped For some sharp flavor
  • 1/2 cup Kalamata olives, pitted and sliced Briny addition to the salad
  • 1/2 cup feta cheese, crumbled For creaminess and tang
Dressing Ingredients
  • 1/4 cup olive oil Base of the dressing
  • 2 tablespoons red wine vinegar For acidity
  • 1 teaspoon dried oregano Adds Mediterranean flavor
  • to taste Salt and pepper To season the dressing

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the orzo pasta according to the package instructions for around 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion, and slice the olives.
  3. Once the orzo is cooked, drain it and rinse under cold water to stop the cooking process.
  4. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
Dressing and Serving
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  2. Pour the dressing over the salad mixture and toss gently to combine all flavors.
  3. Taste and adjust seasoning if necessary.
  4. Serve immediately or chill in the refrigerator for an hour before serving.

Notes

For best flavor, prepare the salad at least 30 minutes before serving. Avoid overcooking the orzo to ensure it remains al dente. This salad can be stored in an airtight container in the refrigerator for up to 3 days.