Fresh Mediterranean pasta salad (Print Version)
# Ingredients:
→ Dressing
01 -
3 tablespoons red wine vinegar
02 -
2 tablespoons fresh lemon juice
03 -
1/3 cup olive oil
04 -
1/2 teaspoon garlic powder
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon kosher salt
→ Salad
07 -
16 ounces orzo pasta (wheat or gluten-free)
08 -
1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
09 -
1/3 cup red onion, diced small
10 -
3 cups diced English cucumber (about 1 large)
11 -
1 pint grape tomatoes, halved
12 -
1 orange bell pepper, diced
13 -
1/2 cup feta cheese, cubed
14 -
Fresh oregano for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute. Drain and rinse under cold water, then drain again.
02 -
In a large bowl, combine the red wine vinegar, lemon juice, olive oil, garlic powder, dried oregano, and kosher salt. Add the olives, red onion, and olive brine, then mix to combine.
03 -
Add the cooked orzo, cucumber, tomatoes, and bell pepper to the dressing mixture and toss well. Taste and adjust salt if needed.
04 -
Just before serving, gently fold in the cubed feta cheese. Garnish with fresh oregano if desired.
# Notes:
01 -
This Greek Orzo Salad is a light and flavorful pasta salad that works wonderfully as either a side dish or main course.
02 -
Perfect alongside grilled meats or seafood during summer barbecues.
03 -
Can be made ahead and refrigerated for up to 3 days.