Mediterranean Orzo Pasta Salad

🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to boil. Cook orzo according to package directions until al dente (about 8-9 minutes).
2. Drain orzo and rinse with cold water for 30 seconds to stop cooking. Drain thoroughly.
3. In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper.
4. In a large serving bowl, combine cooled orzo, cherry tomatoes, diced cucumbers, Kalamata olives, and red onion.
5. Pour vinaigrette over salad and toss well to coat.
6. Gently fold in crumbled feta cheese and fresh herbs. Taste and adjust lemon or salt as desired.
7. Chill for 30 minutes before serving to allow flavors to develop.

⭐ Why This Recipe Works

• Tastes even better the second day as flavors meld together
• No mayonnaise means it holds up wonderfully at room temperature
• Loaded with colorful crunchy veggies and heart-healthy olive oil
• Versatile side dish or standalone light vegetarian lunch

🔄 Delicious Variations

• Add grilled chicken breast, poached shrimp, or canned chickpeas for protein
• Toss in marinated artichoke hearts and roasted red peppers
• Swap orzo for quinoa for a gluten-free grain bowl

❓ Frequently Asked Questions