Description
A vibrant and flavorful Mediterranean Orzo Pasta Salad featuring tender orzo pasta tossed with marinated artichoke hearts, roasted red peppers, cucumbers, red onions, kalamata olives, fresh parsley, and creamy feta cheese, all brought together with a zesty red wine vinegar and oregano dressing. Perfect as a refreshing side dish or a light main course, ideal for summer gatherings or meal prep.
Ingredients
Scale
Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 16 ounces (1 pound) dried orzo pasta
- 1 (12-ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 (10-ounce) jar roasted red peppers, drained and coarsely chopped
- 1/2 large English cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup sliced & pitted kalamata olives
- 1/2 cup loosely packed coarsely chopped fresh parsley leaves
- 1 cup (6 ounces) feta cheese, crumbled
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to the package instructions, typically about 8 to 9 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down, preventing it from sticking together.
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper until well combined to create a balanced and tangy dressing.
- Combine Salad Ingredients: In a large bowl or container, add the cooled orzo pasta, chopped marinated artichoke hearts, roasted red peppers, diced cucumber, finely chopped red onion, kalamata olives, and the prepared dressing. Gently toss to evenly coat all ingredients with the dressing and distribute flavors.
- Add Fresh Herbs and Cheese: Fold in the coarsely chopped fresh parsley and crumbled feta cheese. Mix gently to combine while preserving the texture of the feta, then serve the salad immediately for the freshest flavor or chill it in the refrigerator to enhance the flavors. This salad keeps well refrigerated for 3 to 4 days.
Notes
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- Salad can be refrigerated for up to 4 days; flavors meld nicely over time.
- Use quality extra virgin olive oil and good red wine vinegar for best flavor.
- Make sure to cool the orzo thoroughly to prevent the salad from becoming mushy.
- Add fresh lemon juice for an extra bright note if desired.
