Description
You can never have too many great pasta salad recipes. This version comes with plenty of fresh vegetables and delicious Mediterranean flavors.
Ingredients
Scale
- 1½ cups uncooked orzo
- 2 Roma tomatoes, seeded and diced
- 1 cucumber, seeded and chopped
- 1 small red onion, chopped
- ½ cup sliced black olives (drained and thoroughly rinsed to prevent discoloration)
- ¾ cup diced feta cheese
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- To prepare the orzo, bring a pot of water to a boil, add some salt, a teaspoon of olive oil, and the orzo and cook until al dente, 8-10 minutes. Drain, rinse and drain thoroughly. Let cool completely.
- To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
- Place the cooled orzo in a large mixing bowl and add all remaining ingredients. Gently stir to combine. Pour over the vinaigrette and gently stir to combine. Refrigerate or at least 30 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Greek, Italian