Italian Orzo Pasta Salad

Name: Italian Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 ½ cups orzo pasta; ¼ cup red wine vinegar or apple cider vinegar; ¼ cup extra-virgin olive oil; 1 teaspoon Dijon mustard; ½ teaspoon honey; Salt and pepper to taste; 1 cup halved cherry tomatoes; ½ cup diced cucumber; ½ cup diced red bell pepper; ¼ cup finely chopped red onion; ¼ cup pitted and sliced Kalamata olives; ¼ cup chopped fresh basil; ¼ cup crumbled feta cheese

Description

This Italian Orzo Pasta Salad is a great side dish for family dinners or your next barbecue. Tender orzo pairs perfectly with fresh veggies, crumbled feta, and a simple homemade dressing. It’s easy to prepare and packed with flavor.

Ingredients

1 1/2 cups orzo pasta
1/4 cup red wine vinegar or apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and pepper to taste
1 cup halved cherry tomatoes
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup pitted and sliced Kalamata olives
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese

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Instructions

Cook Orzo: Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.
Prepare Dressing: In a small bowl, whisk together red wine vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper. Set aside.
Combine Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
Add Orzo: Add cooled orzo pasta to vegetable mixture. Toss to combine.
Dress Salad: Pour dressing over orzo and vegetables. Toss well to ensure everything is evenly coated.
Add Remaining Ingredients: Gently fold in basil and feta.
Chill Salad: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Give salad a final toss before serving.

Recipe Notes:

Prepping Salad In Advance: You can prepare the orzo and chop the vegetables a day ahead. Store the cooked orzo and chopped veggies separately in airtight containers in the fridge. Whisk the dressing and keep it in a sealed jar. When you’re ready to serve, combine everything, then toss with the dressing.

Refrigerator Storage: Store any leftovers in an airtight container in the fridge. The salad will stay fresh for up to 3 days. Give it a quick toss before serving again.

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