Mediterranean Orzo Pasta Salad: The Ultimate Quick and Healthy Meal
A fresh and vibrant Mediterranean orzo pasta salad loaded with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta tossed in a tangy vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup uncooked orzo
- 1 (10-ounce) package cherry or grape tomatoes, halved
- 3–4 mini cucumbers (or ½ English cucumber), chopped
- ½ cup crumbled feta
- ¼ cup Kalamata olives, pitted and halved
- 1–2 tablespoons chopped red onion
- ¼ teaspoon dried oregano
- 2 tablespoons olive oil
- 1–2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
1. Bring a pot of salted water to a boil and cook orzo according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water, then set aside to cool.
2. While the orzo cooks, halve the tomatoes, chop the cucumbers, and slice the olives. Place them in a large mixing bowl.
3. Add the cooled orzo to the bowl along with tomatoes, cucumbers, olives, and red onion. Sprinkle with dried oregano.
4. Drizzle olive oil and red wine vinegar over the salad and toss until well combined. Season with salt and pepper to taste.
5. Gently fold in the crumbled feta until evenly distributed.
6. Garnish with fresh parsley if desired and serve chilled or at room temperature.
Notes
This salad can be made ahead and stored in the refrigerator for up to 3 days, allowing flavors to develop.
Feel free to add extra vegetables like bell peppers or artichokes for variety.
Add protein such as grilled chicken or chickpeas to make it a complete meal.
Find it online: https://cookingwithramsay.com/mediterranean-orzo-pasta-salad/