This Mediterranean Orzo Pasta Salad is colorful and full of herby, briny flavors with an orzo pasta base. It's easy to make and delicious as a side dish or simple lunch.
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When I bought a box of orzo to use in a recipe for dinner one night, I didn't realize how far that box would go - and it goes far! Usually, orzo isn't my first pasta choice. Of all the pasta shapes, it's probably one that we eat the least. It's not that I have anything against this little, rice shaped pasta. It's just that I run short on different ways to prepare it.
One night, when I was stuck on what to make as a side dish with dinner, I turned to the box of orzo sitting in our cabinet. I happened to have a bunch of Mediterranean inspired ingredients on hand - leftovers from another recipe I made. So I threw everything together and ended up making an orzo pasta salad that's become a go-to side dish.
This orzo pasta salad is super flavorful thanks to roasted red peppers, capers, sundried tomatoes, red onion, Castelvetrano olives, feta cheese, and Greek vinaigrette. And to give the salad a protein boost, I also added a can of chickpeas.
The Castelvetrano olives are one of my favorite ingredients in this pasta salad. I've become a big fan of this olive variety. They're meaty with just the right amount of saltiness. However, a jar can be a bit pricy compared to other olive varieties. If desired, substitute them with another olive like Kalamata or Manzilla olives.
Mediterranean Orzo Pasta Salad
Next time you have a box of orzo sitting in your kitchen cabinet, whip up this Mediterranean Orzo Pasta Salad! It's easy to make and there's a ton of flavor in every bite!
First, we're going to cook the orzo according to the package. Once it's cooked, drain the pot and rinse the orzo with cold water. Then, place it in a large mixing bowl.
Stir in the roasted red peppers, capers, sundried tomatoes, red onion, Castelvetrano olives, chickpeas, feta cheese, Greek vinaigrette (save some of the bottle for later), and season with salt and pepper.
Just before serving, add another sprinkle of feta cheese and some fresh oregano on top, if desired.
Mediterranean Orzo Pasta Salad
Ingredients
- 1 cup uncooked orzo
- 1/3 cup roasted red peppers
- 2 tbsp. capers
- 1/2 sundried tomatoes chopped
- 1/4 cup red onion chopped
- 1/4 cup pitted Castelvetrano olives chopped
- 1 - 15 oz. chickpeas rinsed and drained
- 1/2 cup crumbled feta cheese
- 1 - 16 fl. oz. bottle Greek vinaigrette
- Salt and pepper to taste
- Optional: extra feta cheese fresh oregano
Instructions
- Cook orzo according to package. Drain, rinse with cold water, and set aside to cool completely.
- Once cool, add orzo to a large mixing bowl.
- Add the roasted red peppers, capers, sundried tomatoes, red onion, olives, chickpeas, feta cheese, and salt and pepper.
- Pour Greek vinaigrette on top, saving some of the bottle to refresh the pasta salad later. Stir to combine.
- Add extra crumbled feta cheese and fresh oregano on top before serving, if desired.
- Store in a sealed container in the fridge for 3-5 days.
This orzo pasta salad is a perfect summer side dish, but it also makes a great lunch. Bulk it up with some grilled chicken and you have a satisfying meal!
Did you make this Mediterranean Orzo Pasta Salad recipe? Share your pics on Instagram using the hashtag #holokahome. Don’t forget to tag me @holokahome!
