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Pasta Salad

Pasta salad with orzo, feta, Kalamata olives, and a Greek lemon-oregano dressing. Cooked al dente, rinsed cold, then tossed until the small pasta pearls are glossy and evenly dressed.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb orzo pasta
Vegetables & Herbs
  • 1 Kalamata olives, halved
  • 0.5 cup roasted red peppers, sliced
  • 1 English cucumber, diced
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 0.25 cup fresh flat-leaf parsley
  • 0.25 cup fresh mint, torn
Cheese
  • 6 oz feta cheese, crumbled Fold in last to preserve crumbles.
Greek Dressing
  • 0.33 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1 garlic clove minced
  • 0.25 salt and pepper Add to taste; season dressing before tossing.
Finish
  • 1 lemon zest to finish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the orzo
  1. Bring a large pot of water to a boil and cook orzo until al dente (about 8–10 minutes). Visual cue: the orzo should be tender with a slight bite in the center.
  2. Rinse the orzo cold under running water and drain well. Visual cue: it should cool quickly and stop steaming.
Mix the salad
  1. Add the drained orzo to a mixing bowl and combine with Kalamata olives, roasted red peppers, cucumber, sun-dried tomatoes, and parsley. Visual cue: the mixture looks jewel-toned with purple, green, and red throughout.
  2. Toss in the mint. Visual cue: herb ribbons should be evenly distributed so green flecks show in every forkful.
Make the Greek dressing
  1. Whisk olive oil, red wine vinegar, dried oregano, honey, minced garlic, and salt and pepper together until emulsified. Visual cue: the dressing looks slightly opaque and cohesive rather than oily.
Dress and finish
  1. Pour the dressing over the orzo mixture and toss generously to coat. Visual cue: the orzo pearls look glossy and lightly slick.
  2. Fold in feta last to preserve the crumbles. Visual cue: feta stays in small, intact bits rather than melting.
  3. Chill for at least 1 hour. Visual cue: flavors deepen and the salad firms up slightly when chilled.
  4. Taste and adjust seasoning before serving, then finish with lemon zest. Visual cue: the top looks brightened with pale yellow zest flecks.

Notes

Pro tip: rinse the orzo cold and drain well so the salad doesn’t turn gummy and the dressing clings to each pearl. Refrigerate in a sealed container up to 4 days; the flavor improves after a couple of hours. Freezing isn’t recommended because cucumber and fresh herbs lose texture. For a dairy-light option, use a reduced-fat feta or omit feta and add extra sun-dried tomato and a pinch more honey for balance.