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Zesty Mediterranean Orzo Pasta Salad: A Sunshine-Filled Side Dish

Discover a vibrant and zesty Mediterranean Orzo Pasta Salad, bursting with fresh flavors. Perfect for picnics, potlucks, or a light lunch. Easy to make!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day 18 hours 10 minutes
Servings: 4 -6
Course: Sides & Appetizers
Ingredients Method

Ingredients
  

  • 1 cup orzo pasta
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh mint chopped
  • For the Zesty Lemon-Herb Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the orzo pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Transfer the cooked orzo to a large mixing bowl.
  2. While the orzo is cooking, prepare the zesty lemon-herb dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper until well combined and emulsified.
  3. Add the halved cherry tomatoes, Kalamata olives, diced cucumber, thinly sliced red onion, and crumbled feta cheese to the bowl with the cooled orzo.
  4. Pour the prepared dressing over the orzo and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
  5. Stir in the fresh chopped parsley and mint. Give it one final gentle toss.
  6. For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving. This step is crucial for a truly delicious pasta salad!