Description
A vibrant and flavorful Mediterranean Orzo Salad featuring tender orzo pasta, fresh vegetables, tangy feta cheese, and a zesty homemade dressing. Perfect for a light lunch or a side dish at gatherings.
Ingredients
Scale
Pasta
- 1 lb. Orzo Pasta
Vegetables & Cheese
- 1 cup Grape or Cherry Tomatoes (sliced in half)
- 1 Hot House Cucumber (sliced)
- 1/4 cup Red Onion (sliced)
- 1 Red, Orange, or Yellow Pepper (diced)
- 1/4 cup Pepperoncinis (sliced)
- 8 ounces Feta Cheese (crumbled)
- Kalamata or Green Olives (optional, pitted and sliced)
Dressing
- 2/3 cup Extra-Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/2 teaspoon Garlic Powder (or 2 garlic cloves minced)
- 1 teaspoon Oregano (dried)
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Dijon Mustard
- 2 teaspoons Honey or Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Optional: Pepperoncini brine (to taste)
Instructions
- Cook the orzo. Bring a large pot of well-salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain the orzo well and transfer it to a large bowl to cool.
- Make the dressing. In a jar or small bowl, whisk together the extra-virgin olive oil, red wine vinegar, garlic powder (or freshly minced garlic), oregano, Dijon mustard, salt, pepper, honey (or sugar), and optionally pepperoncini brine for extra tang. Taste the dressing and adjust seasoning as desired.
- Assemble the salad. In a large mixing bowl, combine the cooled orzo, halved grapes or cherry tomatoes, sliced cucumber, thinly sliced red onion, diced bell pepper, pepperoncini slices, and olives if using. Pour in about three-quarters of the dressing and toss gently to coat all ingredients evenly.
- Add feta & finish. Carefully fold in the crumbled feta cheese to the salad. Add any remaining dressing if needed to refresh or adjust flavor. Finish by adding freshly cracked black pepper and, if you enjoy a bit of spice, sprinkle a pinch of red chili flakes on top.
- Rest (key step). Let the salad rest for 15 to 30 minutes prior to serving. This resting period allows the orzo to absorb the flavorful dressing and meld with the fresh vegetables and cheese. Serve chilled or at room temperature for best results.
Notes
- To keep the salad fresh, store leftovers in an airtight container in the refrigerator and stir before serving.
- Use fresh herbs like oregano or parsley for an extra burst of flavor if available.
- Add a splash of pepperoncini brine to the dressing for an extra tangy kick.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be a great make-ahead dish as the flavors improve with time.
