Mediterranean Orzo Salad
This is the pasta salad I bring to every potluck and barbecue from May through September. It improves as it sits, the orzo drinking in the dressing and the flavors melding together overnight. The combination is straight out of a Greek deli — sun-dried tomatoes, marinated artichokes, briny olives, capers, and tons of fresh herbs. The trick is to dress the orzo while it's still warm so it absorbs the maximum amount of flavor.
Ingredients
- ☐ Orzo pasta — 1 lb (use gluten-free if needed)
- ☐ Sun-dried tomatoes — 1/2 cup, oil-packed, drained and sliced
- ☐ Marinated artichoke hearts — 1 cup, quartered
- ☐ Kalamata olives — 1/2 cup, pitted and halved
- ☐ Capers — 2 tablespoons, drained
- ☐ Cherry tomatoes — 1 cup, halved
- ☐ Cucumber — 1, diced
- ☐ Red onion — 1/4 cup, finely diced
- ☐ Fresh parsley — 1/2 cup, chopped
- ☐ Fresh basil — 1/4 cup, chopped
- ☐ Lemon — 2, juiced and zested
- ☐ Red wine vinegar — 2 tablespoons
- ☐ Garlic — 2 cloves, minced
- ☐ Olive oil — 1/3 cup (use some from the sun-dried tomato jar for extra flavor)
- ☐ Dried oregano — 1 teaspoon
- ☐ Sea salt and black pepper
- ☐ Vegan feta — optional, for serving
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Cook the orzo in well-salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking — you want it just warm, not hot.
While the orzo cooks, make the dressing: in a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper. Stream in the olive oil while whisking constantly until emulsified.
Add the warm, drained orzo to the dressing and toss well — the warm pasta will absorb the dressing and the flavors will soak in. Let sit for 10 minutes to cool and absorb.
Add the sun-dried tomatoes, artichoke hearts, olives, capers, cherry tomatoes, cucumber, red onion, parsley, and basil. Toss thoroughly to combine.
Taste and adjust — pasta salads need more salt and acid than you think. Add another squeeze of lemon or pinch of salt if needed.
Serve immediately, or cover and refrigerate for up to 4 days. The salad is best at room temperature, so let it sit out for 20 minutes before serving if chilled. Top with crumbled vegan feta just before serving.
Recipe notes
Make this a day ahead — the flavor improves dramatically overnight. Add the fresh herbs right before serving if making ahead.
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