Mediterranean Orzo Fiesta

$- 1 cup orzo pasta - 2 cups water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Gathering these ingredients is key to a great Greek orzo pasta salad. First, orzo pasta is the star. It’s a small, rice-shaped pasta that cooks quickly and soaks up flavors well. You can find it in most grocery stores. Next, fresh vegetables add crunch and color. Cherry tomatoes bring sweetness. Use ripe ones for the best taste. The cucumber cools the dish and adds freshness. Red onion adds a bit of bite, but be careful not to overpower the salad. Kalamata olives bring a bold, briny flavor. They also add a nice texture. Feta cheese is a must for creaminess and tang. It crumbles beautifully and gives each bite a salty kick. For the dressing, use olive oil, lemon juice, and dried oregano. This mix creates a bright and zesty flavor. Salt and pepper enhance everything, tying the dish together. Make sure to have all these ingredients ready. You will love how they come together in a fresh and flavorful delight. {{ingredient_image_1}} First, take a medium pot and fill it with 2 cups of water. Bring the water to a rolling boil. Once it boils, add 1 cup of orzo pasta. Cook the orzo for about 8 to 10 minutes. You want it to be al dente, which means it should have a slight bite. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This helps keep the orzo firm. Set it aside to cool while you prepare the other ingredients. Now, grab a large mixing bowl. In this bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ of a finely chopped red onion, and ½ cup of sliced Kalamata olives. Also, add in ¼ cup of chopped fresh parsley. Give a gentle stir to mix these fresh ingredients well. Next, add the cooled orzo to your bowl. Fold it in gently so all the veggies and orzo mix evenly. For the dressing, take a small bowl. Whisk together ¼ cup of olive oil and 2 tablespoons of lemon juice. Then, add 1 teaspoon of dried oregano, salt, and pepper to taste. Make sure to whisk until the ingredients blend well. Pour this dressing over the salad. Toss everything together to coat all the ingredients. Finally, sprinkle ¼ cup of crumbled feta cheese on top. Give it one last gentle toss. Now, your Greek Orzo Pasta Salad is ready to shine! To cook orzo pasta perfectly, boil 2 cups of water. Add 1 cup of orzo and stir it well. Cook until it is al dente, about 8 to 10 minutes. Al dente means the pasta is firm but not hard. After cooking, drain the orzo and rinse it with cold water. This stops the cooking process and keeps it from getting mushy. Set the pasta aside so it can cool. You can enhance the flavor of your orzo salad easily. For a bolder taste, add more lemon juice or olive oil. You might also try adding a pinch of red pepper flakes for heat. If you want extra toppings, consider adding roasted red peppers or artichoke hearts. These will give your salad a nice twist and more texture. For a lovely presentation, serve the salad in a large, shallow bowl. Garnish it with fresh parsley and whole cherry tomatoes. This adds color and makes it eye-catching. You can also place a lemon wedge on the side. It gives a bright touch and is perfect for those who want more zest. Use colorful bowls to make your dish stand out even more. Pro Tips Cook Orzo Al Dente: Ensure that your orzo is cooked al dente for the best texture. This will prevent the pasta from becoming mushy when mixed with the other ingredients. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavor and nutritional value of your salad. Chill Before Serving: For a refreshing experience, let your salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Customize Your Olives: Feel free to experiment with different types of olives, such as green or stuffed olives, to give your salad a unique twist. {{image_2}} You can change orzo pasta with any small pasta. Try farro or quinoa for a twist. For vegetables, use bell peppers, zucchini, or spinach. Each adds a fresh touch. If you’re looking for dairy-free options, skip the feta and use avocado. Nutritional yeast can give a cheesy flavor without dairy. For a vegan option, leave out the feta and use olive oil as a dressing base. Mediterranean dishes shine with local flavors. Use sun-dried tomatoes for a fruity kick or artichokes for a unique taste. You can add roasted red peppers for a smoky flavor. Try adding spices like sumac or harissa for a new twist. Each region offers fresh herbs like basil or mint, enhancing your salad's taste. This salad pairs well with grilled chicken or shrimp. It makes a great side for barbecues or picnics. Serve it at parties or family gatherings for a refreshing dish. For a complete meal, add a protein like chickpeas or beans. This adds heartiness and makes it more filling. Enjoy this salad chilled for the best flavor. To keep your Greek Orzo Pasta Salad fresh, use an airtight container. Glass or plastic containers work well. Make sure to let the salad cool before sealing it up. This way, it won’t sweat inside the container. Store it in the fridge. It stays good for about three to five days. Remember to keep it away from strong-smelling foods. If you notice any wilted veggies, remove them before storing. You can freeze Greek Orzo Pasta Salad, but it may change texture. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat it, take it out and let it thaw in the fridge overnight. To reheat, try warming it on low heat in a pan. You can also eat it cold. Just mix in some fresh veggies and dressing for a boost in flavor. This helps bring back some of the original tastes. Can I make this recipe in advance? Yes, you can make Greek Orzo Pasta Salad a day ahead. This helps the flavors blend. Just store it in an airtight container in the fridge. Remember to add feta cheese just before serving for the best taste. What is the best way to serve Greek Orzo Pasta Salad? Serve the salad in a large, shallow bowl. Garnish with extra parsley and whole cherry tomatoes for color. A lemon wedge on the side adds a nice touch. This dish is great for picnics or as a side for grilled meats. How long does Greek Orzo Pasta Salad last in the fridge? The salad lasts about 3 to 4 days in the fridge. Make sure to keep it in a sealed container. If you notice any sogginess, it’s best to eat it sooner. Can I use another type of pasta? Absolutely! You can use any small pasta, like penne or farfalle. Just cook it according to the package instructions. This gives you a new twist on the salad. What can I use instead of feta cheese? If you want a different cheese, try goat cheese or ricotta. For a dairy-free option, use tofu or a vegan cheese. Each choice adds a unique flavor to the salad. Estimated calories per serving Each serving of Greek Orzo Pasta Salad has about 250 calories. This is a healthy option packed with nutrients. Dietary information for various diets This salad is vegetarian and can be made vegan by skipping feta cheese. It is also low in gluten if you choose gluten-free pasta. Enjoy it as part of a balanced diet! In summary, we explored how to make a delicious Greek Orzo Pasta Salad. You learned about the key ingredients, step-by-step cooking methods, and storage tips. I also shared thoughtful variations and answers to common questions. This salad is fresh, simple, and full of flavor. It’s perfect for any occasion and easy to modify. Enjoy making this dish and impressing your friends and family with your cooking skills!$

Mediterranean Orzo Fiesta

A refreshing and vibrant orzo salad with Mediterranean flavors.

Print Recipe Save Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups water
1 cup cherry tomatoes, halved
1 whole cucumber, diced
0.5 whole red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.25 cup fresh parsley, chopped
0.25 cup feta cheese, crumbled
0.25 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

In a medium pot, bring 2 cups of water to a boil. Add the orzo pasta and cook according to package instructions (typically about 8-10 minutes) until al dente.
Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, and chopped parsley.
Add the cooled orzo to the mixing bowl with the vegetables and fold gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well blended.
Pour the dressing over the orzo salad and toss to coat all ingredients evenly.
Finally, sprinkle the crumbled feta cheese on top and give one last gentle toss.
Taste and adjust seasoning if necessary.

Notes

Serve the salad in a large, shallow bowl garnished with additional parsley and a few whole cherry tomatoes for a bright pop of color. You can also add a lemon wedge on the side for an extra zesty finish.

Keyword Mediterranean, orzo, salad, vegetarian