Description
A vibrant and refreshing Mediterranean Orzo Salad featuring tender orzo pasta, crisp vegetables, tangy pepperoncini, olives, and creamy feta cheese, all tossed in a zesty homemade dressing. Perfect as a light lunch or a flavorful side dish for gatherings.
Ingredients
Scale
Pasta
- 1 lb. Orzo Pasta
Vegetables & Fruits
- 1 cup Grape or Cherry Tomatoes, sliced in half
- 1 Hot House Cucumber, sliced
- 1/4 cup Red Onion, sliced
- 1 Red, Orange, or Yellow Pepper, diced
- 1/4 cup Pepperoncinis
- Kalamata or Green Olives (optional), quantity to taste
Dairy
- 8 ounces Feta Cheese
Dressing
- 2/3 cup Extra-Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/2 teaspoon Garlic Powder or 2 garlic cloves, minced
- 1 teaspoon Oregano
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Dijon Mustard
- 2 teaspoons Honey or Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Cook the orzo. Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the orzo and set it aside to cool completely.
- Make the dressing. In a jar or bowl, whisk together the extra-virgin olive oil, red wine vinegar, garlic powder or minced garlic, oregano, Dijon mustard, salt, pepper, and honey. If using pepperoncini brine, add it to the dressing. Taste and adjust salt and seasoning as desired to balance the flavors.
- Assemble the salad. In a large mixing bowl, combine the cooled orzo, sliced grape or cherry tomatoes, sliced cucumber, sliced red onion, diced bell pepper, pepperoncini, and olives if using. Pour about three quarters of the prepared dressing over the salad and toss gently to coat all ingredients evenly.
- Add feta & finish. Fold in the crumbled feta cheese delicately to maintain its texture. Add more dressing as needed to your taste, or reserve some for refreshing leftovers. Finish the salad with freshly cracked black pepper and a pinch of red chili flakes for some heat if desired.
- Rest the salad. Let the salad sit for 15 to 30 minutes before serving to allow the orzo to absorb the vibrant dressing and flavors. Serve chilled or at room temperature for the best taste experience.
Notes
- Letting the salad rest is essential for flavor absorption and makes the orzo tender and flavorful.
- You can add the pepperoncini brine to the dressing for extra tanginess.
- The salad keeps well and can be refrigerated for up to 2 days; add extra dressing before serving to refresh.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust red pepper flakes to control the level of heat according to your preference.
