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Orzo Pasta Salad

Orzo Pasta Salad is a light and refreshing side dish that everyone will love. Stir the Orzo pasta with fresh ingredients to take to your next BBQ or potluck.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 228 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 1/2 cups uncooked orzo pasta
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1/2 cup pitted kalamata olives halved
  • 1/2 cup crumbled Feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • Homemade Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

    Cup of Yum
  1. Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.
  2. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint.
  3. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the homemade dressing.
  4. Add the cooled orzo pasta to the large bowl with the vegetables and feta cheese.
  5. Pour the homemade dressing over the pasta and vegetable mixture. Toss gently to combine, ensuring that the dressing evenly coats the pasta and vegetables.
  6. Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend together.
  7. Before serving, give the pasta salad a quick toss and taste for seasoning. Adjust salt and pepper if needed.

Notes

  • Letting the salad chill for at least 30 minutes allows the flavors to develop and blend together. You can make the salad up to a day in advance and store it in the refrigerator until ready to serve.
  • Kalamata olives add a briny, salty flavor to the salad. You can substitute black olives or just leave them out if you prefer.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 8mg (3%) Sodium 402mg (17%) Potassium 319mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1030IU (21%) Vitamin C 37mg (41%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 8mg 3%
Sodium 402mg 17%
Potassium 319mg 7%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1030IU 21%
Vitamin C 37mg 41%
Calcium 80mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.