Mediterranean Orzo Pasta Salad
A delicious pasta salad filled with tomatoes, cucumbers, olives and bell peppers and a zest homemade dressing.
Servings 6 cups
Calories 416kcal
Equipment
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
Ingredients
Dressing
- ½ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon white wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
- ¼ teaspoon red pepper flakes
Salad
- 8 ounces orzo pasta about 1 ¼ cups uncooked pasta
- 1 cup cucumbers chopped
- ½ cup tomatoes chopped
- ½ cup red onion sliced
- ½ cup kalamata olives pitted and halved
- ¼ cup oil packed sun-dried tomatoes sliced into thin strips
- 1 cup red bell pepper
- ¼ cup Italian parsley chopped
- 1 cup feta cheese crumbled
Instructions
- Cook the pasta according to the package directions. Drain and rinse under cold water. Drain well and place in a large bowl.8 ounces orzo pasta
Dressing
- While pasta is cooking, make the dressing. Add oil, lemon juice, zest, dijon, sugar, and seasoning into a cup and whisk together.½ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon white wine vinegar, 2 teaspoons dijon mustard, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sugar, ¼ teaspoon red pepper flakes
Salad
- Pour dressing over pasta
- Fold in fresh tomatoes, peppers, cucumbers, onions, sun-dried tomatoes, and parsley1 cup cucumbers, ½ cup tomatoes, ½ cup red onion, ½ cup kalamata olives, ¼ cup oil packed sun-dried tomatoes, 1 cup red bell pepper, ¼ cup Italian parsley
- Add feta and gently fold into pasta1 cup feta cheese
- Serve right away or cover and refrigerate
Notes
- Cook the pasta to al dente or to your liking
- Rinse the pasta in cold water to quickly cool the pasta
- Fold everything together with a spatula to help avoid crushing the ingredients
- If making ahead of time, stir just before serving. The dressing may settle a bit towards the bottom.
- Cover and refrigerate for up to 5 days
Nutrition
Serving: 1cup | Calories: 416kcal | Carbohydrates: 36g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 887mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1350IU | Vitamin C: 47mg | Calcium: 162mg | Iron: 2mg