Greek Orzo Pasta Salad with Feta and Olives

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Transport your taste buds to the sun-kissed shores of the Mediterranean with our Greek Orzo Pasta Salad a delightful symphony of flavors and textures. This vibrant dish combines tender orzo pasta with an array of fresh ingredients, including juicy cherry tomatoes, crisp cucumber, finely chopped red onions, briny Kalamata olives, crumbled feta cheese, and a generous sprinkle of fresh parsley. The crowning glory is our zesty Greek Vinaigrette, uniting extra virgin olive oil, red wine vinegar, aromatic dried oregano, minced garlic, and a pinch of salt and pepper.

As you delve into each forkful, you’ll experience the harmonious blend of savory olives, creamy feta, and the herby freshness of parsley, all dancing together on a canvas of perfectly cooked orzo. Ideal for warm gatherings or as a light and satisfying meal, this Greek Orzo Pasta Salad is a celebration of Mediterranean culinary artistry, capturing the essence of sunny landscapes and the rich flavors of the region. Revel in a burst of Mediterranean magic with every mouthwatering bite.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

2 cups orzo pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

For the Greek Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook Orzo: Cook orzo pasta according to package instructions. Drain and let it cool.
Assemble Salad: In a large bowl, combine the cooled orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
Prepare Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper to create the Greek vinaigrette.
Dress the Salad: Pour the Greek vinaigrette over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled, relishing in the Mediterranean flavors of olives, feta, and a zesty vinaigrette. Enjoy the Greek Orzo Pasta Salad—a refreshing and satisfying dish perfect for summer gatherings.