Mediterranean Orzo Pasta Recipe
I adore this Mediterranean orzo pasta salad because it combines all of my favorite fresh ingredients into one vibrant dish that’s both satisfying and oh-so-easy to whip up. Plus, the burst of flavors from the lemon juice, feta, and olives makes every bite feel like a little vacation in the Mediterranean—no plane ticket needed!
What I love about this Mediterranean Orzo Pasta salad is how fresh and vibrant the ingredients are. The combination of cherry tomatoes, cucumber, and Kalamata olives is wonderful.
They give so much flavor, and we all know that flavor is important in a dish. The feta cheese also gives a great flavor (and has the best texture) when you get a bite of it in the salad.
And then, there’s the dressing. The dressing is just a simple mixture of olive oil and lemon juice, but I really think it highlights the freshness of the salad.
And that’s why it’s healthful!
Ingredients
Orzo Pasta:
Providing energy and a base that satisfies, it is rich in carbohydrates.
Olive Oil:
Fats that are good for the heart contribute a rich, smooth flavor.
Cherry Tomatoes:
They add antioxidants and vitamin C.
They are juicy and sweet.
Cucumber:
With a taste that is crisp and mild, it is both refreshing and hydrating.
Kalamata Olives:
Full of nutritious oils and an assertively tangy taste.
Feta Cheese:
Contributes a sharp flavor and smooth texture along with protein and calcium.
Ingredient Quantities
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
1. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a big serving bowl, mix the orzo (cooked and still warm) with 2 tablespoons of olive oil, tossing to coat the pasta evenly.
3. In the bowl containing the orzo, add the cherry tomatoes, cucumbers, and, using a small amount of force, break the Kalamata olives apart so that no more than two pieces enter the bowl. Add the finely chopped red onion, feta cheese, and parsley.
4. In a tiny bowl, combine the lemon juice and the garlic. Whisk with a fork until the mixture is smooth. Pour over the orzo mixture.
5. Season the salad with salt, pepper, and dried oregano to taste. Carefully mix all the components together so that even distribution of the ingredients is achieved, and you can make a case for the ingredients being “cohesive.”
6. Adjust seasoning to taste, as needed, and add any combination of salt, pepper, or lemon juice to make the flavors pop.
7. Give the salad a minimum of 15 minutes to allow the flavors to meld together.
8. The Mediterranean orzo pasta salad can be served at room temperature or chilled, depending on your preference.
9. If you wish, you can serve the dish garnished with still more parsley or feta cheese.
10. Savor it as a cool accompaniment or as a main dish that doesn’t weigh on you.
Equipment Needed
1. Large pot
2. Colander
3. Large serving bowl
4. Small mixing bowl
5. Cutting board
6. Chef’s knife
7. Garlic press (optional)
8. Small whisk or fork
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula for mixing
FAQ
- Can I use a different type of pasta instead of orzo?Of course, you can replace the orzo with tiny pasta forms like ditalini or small shells if you would rather.
- Is there a way to make this recipe vegan?Indeed, you can easily make this dish vegan-friendly by either omitting the feta cheese or replacing it with a plant-based alternative.
- Can I make this dish ahead of time?You can make the salad several hours in advance and keep it in the refrigeration. Just before serving, stir in fresh parsley, and if the salad seems in any way dry or not as dressing-worthy as you would like, add a little more dressing.
- What can I serve with Mediterranean Orzo Pasta?It is an excellent accompaniment to not only grilled chicken and fish but also a basic green salad, so it’s an ideal dish to serve alongside those items for a complete meal.
- How long will the leftovers last in the fridge?You can keep the pasta salad in an airtight container in the refrigerator for as long as 3 days.
- Can I use a different type of oil?Certainly! While olive oil is advised for its wonderful flavor, you can use other oils like avocado or grapeseed oil if necessary.
Substitutions and Variations
Substitute avocado oil or sunflower oil for olive oil.
Grape tomatoes or an equivalent amount of diced Roma tomatoes can be used in place of cherry tomatoes.
Cucumber: Use zucchini or an English cucumber instead.
Kalamata olives: Black olives or green olives could be substituted for these.
Substitute goat cheese or ricotta salata for feta cheese.
Pro Tips
1. Toast the Orzo: Before boiling the orzo, consider lightly toasting it in a dry skillet for a few minutes until it turns golden brown. This adds a nutty flavor that enhances the overall taste of the salad.
2. Use Fresh Lemon Zest: Add a touch of freshly grated lemon zest along with the lemon juice. This will intensify the citrusy flavor and brighten the salad even more.
3. Marinate the Onions: Soak the chopped red onion in a mixture of cold water and vinegar for a few minutes before adding to the salad. This will mellow the onion’s sharpness and add a subtle tang.
4. Mix Herbs: While parsley is already in the recipe, you can add a mix of fresh herbs like mint or dill for an extra burst of freshness and complexity.
5. Chill Before Serving: If time allows, refrigerate the salad for at least an hour before serving. This will help the flavors meld more thoroughly and result in a more cohesive taste.
Mediterranean Orzo Pasta Recipe
My favorite Mediterranean Orzo Pasta Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Large serving bowl
4. Small mixing bowl
5. Cutting board
6. Chef’s knife
7. Garlic press (optional)
8. Small whisk or fork
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula for mixing
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions:
1. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a big serving bowl, mix the orzo (cooked and still warm) with 2 tablespoons of olive oil, tossing to coat the pasta evenly.
3. In the bowl containing the orzo, add the cherry tomatoes, cucumbers, and, using a small amount of force, break the Kalamata olives apart so that no more than two pieces enter the bowl. Add the finely chopped red onion, feta cheese, and parsley.
4. In a tiny bowl, combine the lemon juice and the garlic. Whisk with a fork until the mixture is smooth. Pour over the orzo mixture.
5. Season the salad with salt, pepper, and dried oregano to taste. Carefully mix all the components together so that even distribution of the ingredients is achieved, and you can make a case for the ingredients being “cohesive.”
6. Adjust seasoning to taste, as needed, and add any combination of salt, pepper, or lemon juice to make the flavors pop.
7. Give the salad a minimum of 15 minutes to allow the flavors to meld together.
8. The Mediterranean orzo pasta salad can be served at room temperature or chilled, depending on your preference.
9. If you wish, you can serve the dish garnished with still more parsley or feta cheese.
10. Savor it as a cool accompaniment or as a main dish that doesn’t weigh on you.