You can never have too many good pasta salad recipes and this one is goooood. Â Quick and easy to make, packed full of wholesome ingredients, and bursting with flavor!
If you haven’t had orzo before, it’s time to try it. Â Orzo is the Italian word for barley and is called such because it’s pasta that’s shaped like a large grain kernel. Â It’s very versatile and is commonly used in soups, pilafs, casseroles and, like in this recipe, salads. Â It’s a fun pasta to work with and you can find it in virtually every grocery store. Â Look towards the top shelf, it usually comes in boxes.
You prepare it like any other pasta: Â Boil it for 8-10 minutes in salted water until al dente. Â We’re also going to add a little olive oil to the water while it’s cooking to make extra sure the orzo is nice and slick and doesn’t stick together later on. Â Then drain and rinse for the salad. Â Let it cool completely.
Chop up the veggies and the fresh herbs.
Place the cooled orzo in a large mixing bowl along with the veggies, sliced olives, and feta cheese. Â Gently stir to combine.
Add all the ingredients for the vinaigrette in a bowl and whisk until emulsified. Â Pour the vinaigrette over the salad and gently stir to combine. Â Refrigerate for at least 30 minutes before serving.
Enjoy!
- 1½ cups uncooked orzo
- 2 Roma tomatoes, seeded and diced
- 1 cucumber, seeded and chopped
- 1 small red onion, chopped
- ½ cup sliced black olives (drained and thoroughly rinsed to prevent discoloration)
- ¾ cup diced feta cheese
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- To prepare the orzo, bring a pot of water to a boil, add some salt, a teaspoon of olive oil, and the orzo and cook until al dente, 8-10 minutes. Drain, rinse and drain thoroughly. Let cool completely.
- To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
- Place the cooled orzo in a large mixing bowl and add all remaining ingredients. Gently stir to combine. Pour over the vinaigrette and gently stir to combine. Refrigerate or at least 30 minutes before serving.
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Cali says
Love using orzo, will try this quick salad. Thanks so much.
Kimberly @ The Daring Gourmet says
Awesome, Cali! Enjoy!
chilliandmint says
Delicious. It has all the things I adore and I am also particularly fond of orzo. The perfect quick lunch or supper.
Kimberly @ The Daring Gourmet says
Indeed, chilliandmint, orzo is such a fun pasta to work with!