This Mediterranean orzo pasta salad combines tender orzo with crisp cucumbers, juicy cherry tomatoes, and crumbly feta cheese in a bright red wine vinaigrette. It's an ideal make-ahead dish that tastes better after a few hours as flavors meld.
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Bring a pot of water to a boil. Heavily salt the water, then add the orzo and cook for 9 minutes, or according to package directions.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes and thinly slice the mini cucumbers. Place them in a large serving bowl.
Once the orzo is cooked, drain it and rinse thoroughly with cold water for at least one minute to cool it down completely. Set aside, or chill in the fridge while you prepare the rest of the ingredients.
Thinly slice the red onion and chop the pepperoncini peppers.
In a separate bowl or liquid measuring cup, prepare the dressing. Whisk together the olive oil, red wine vinegar, dried oregano, crushed garlic, salt, and freshly ground black pepper.
Assemble the salad in the large serving bowl. Add the cooled orzo, sliced red onion, chopped pepperoncini, and crumbled feta cheese, arranging them alongside the tomatoes and cucumbers.
Pour the dressing over the salad and toss everything together until well combined. Serve immediately.
Store in an airtight container in the refrigerator for up to 3 days. Stir well and adjust vinaigrette to taste before serving, as pasta absorbs dressing over time.
Yes, this salad is ideal for make-ahead. Prepare it up to 4 hours in advance and refrigerate. The flavors deepen as it sits. Add feta just before serving if you prefer it firm.
Store in an airtight container for up to 3 days. The pasta will absorb dressing over time, so taste and adjust vinaigrette before serving leftovers.
Crumbled goat cheese, ricotta salata, or halloumi work well. For dairy-free, use marinated tofu or omit entirely and increase vegetables.
Yes, use 3 tablespoons fresh oregano or a mix of basil and parsley. Fresh herbs are milder, so taste and adjust seasoning.
Lightly rinse with cool water to stop cooking and remove excess starch, then drain well before tossing with vinaigrette.
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