Easy Mediterranean Pasta Salad with Orzo

Name: Easy Mediterranean Pasta Salad with Orzo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 16 ounces orzo pasta (cooked according to package to al dente); 3 cups baby spinach (torn into small pieces); 1 cup roasted red peppers (drained, chopped); 1/2 of an english cucumber (diced); 1/2 cup red onion (diced); 1 cup cherry tomatoes (halved); 6 ounces pitted kalamata olives (halved); 6 ounces pitted Castelvetrano green olives (halved); 6 ounces feta cheese (crumbled); 1/2 cup fresh basil (chopped); 1/4 cup mint (chopped); 1/4 cup fresh Italian parsley (chopped); 2/3 cup extra virgin olive oil; 1/3 cup red wine vinegar; 2 garlic cloves (minced); 2 teaspoons oregano (dried); 1 lemon (juiced); 1 teaspoon honey; 2 teaspoons honey dijon mustard; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper

This Mediterranean pasta salad recipe is a bright, herb-forward dish made by tossing tender orzo with crisp vegetables, briny olives, creamy feta, and a zesty Greek-style dressing. The orzo is cooked until al dente, then mixed with the fresh ingredients while still slightly warm so it absorbs the vinaigrette. The result is a fresh, vibrant, and delicious salad!

Prep20 min
Cook10 min
Total30 min
Makes6 servings
Calories692

Ingredients

6 servings

16 ounces orzo pasta (cooked according to package to al dente)
3 cups baby spinach (torn into small pieces)
1 cup roasted red peppers (drained, chopped)
1/2 of an english cucumber (diced)
1/2 cup red onion (diced)
1 cup cherry tomatoes (halved)
6 ounces pitted kalamata olives (halved)
6 ounces pitted Castelvetrano green olives (halved)
6 ounces feta cheese (crumbled)
1/2 cup fresh basil (chopped)
1/4 cup mint (chopped)
1/4 cup fresh Italian parsley (chopped)

For the dressing:

2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves (minced)
2 teaspoons oregano (dried)
1 lemon (juiced)
1 teaspoon honey
2 teaspoons honey dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Method

1
Cook the orzo according to the package to al dente. Remove, drain and rinse under cold water too keep it from cooking any longer. Drain the water completely and set aside.
2
In a large mixing bowl add the spinach, roasted red pepper, cucumber, red onion, cherry tomatoes, kalamata olives, Castelvetrano green olives, basil, mint and parsley and mix well.
3
In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, garlic, oregano, lemon juice, honey, dijon mustard, salt and pepper.
4
Add the orzo to the large bowl with the salad ingredients and mix well.
5
Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking or save the remaining dressing for when you serve the salad. Add in the feta cheese and gently toss.
6
Cover and refrigerate until ready to eat. When you are ready to eat taste the salad and add the remaining salad dressing. Gently toss. Serve or refrigerate until ready to serve. The salad will last up to 5 days in an airtight container.

Notes

This pasta salad actually gets better after a few hours in the fridge. The flavors meld and deepen, making it perfect for meal prep or preparing the night before you need it. Store in an airtight container for up to 5 days. Before serving leftovers, add the reserved dressing or a small drizzle of olive oil and toss gently to refresh. You can also turn this into a complete meal by adding grilled shrimp, rotisserie chicken, baked salmon, or chickpeas. Add only half of the dressing initially. Orzo absorbs liquid as it sits, especially once chilled. Reserving some dressing ensures the salad stays bright and fresh instead of drying out the next day! If the salad tastes flat after chilling, add a squeeze of fresh lemon juice and a small pinch of salt before serving. Cold temperatures mute flavor slightly, so a quick refresh makes everything pop again. If the red onion feels too sharp, soak the slices in cold water for 5-10 minutes before adding them to the salad. This softens their bite without losing flavor.