Italian Orzo Pasta Salad
Tender orzo tossed with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, basil, and feta in a homemade red wine vinegar and Dijon dressing, then chilled for at least 30 minutes. About 1 hour start to finish, including the chill. Serves 6.
Servings: 6 servings
Calories: 260kcal
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
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add orzo pasta and cook, stirring occasionally, for about 8-10 minutes, until tender. 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.
Video
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.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg