Mediterranean Orzo Pasta Salad
One bowl, super flavorful Mediterranean Orzo Pasta Salad with crunchy veggies, artichokes, olives, and feta tossed in a fresh Greek dressing.
Servings: 10 servings
Calories: 217kcal
Ingredients
- 1 1/2 cups orzo pasta uncooked (10 ounces)
- 3 cups arugula or spinach
- 1 long English cucumber diced
- 2 cups grape tomatoes or cherry tomatoes halved
- 1 large red bell pepper diced
- 1/3 cup red onion diced
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh mint finely chopped
- 1 cup Kalamata olives or green olives pitted
- 8 ounces can artichoke hearts drained & coarsely chopped
- 6 peperoncini peppers sliced
- 1/2 cup feta cheese crumbled
- 1/3 cup olive oil extra virgin
- 2 tablespoons red wine vinegar
- 1/2 tablespoon Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
- While pasta is cooking, chop vegetables and herbs, and add them to a large bowl. In another small bowl, add olive oil, red wine vinegar, Italian seasoning, salt and pepper. Whisk and set aside.
- Drain orzo pasta in a colander, rinse with cold water and drain completely. Transfer to a bowl with other salad ingredients, add arugula, feta cheese, pour dressing on top and stir gently.
- You can serve Mediterranean orzo salad right away as it is chock full of fresh herbs and flavors. Or let it chill in the fridge for 30 minutes and serve cold.
Video
Notes
- Store: Refrigerate orzo salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
- Freeze: Do not freeze orzo pasta salad.
Nutrition
Calories: 217kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 441mg | Fiber: 3g | Sugar: 3g